Asian brothy bowl

2 oz whole wheat spaghetti noodles or wheat berries
3.5 oz. shiitake mushrooms, stemmed and thinly sliced (1 cup) (I used dried and rehydrated)
8 oz button mushrooms cleaned and sliced.
10 cloves garlic, peeled and thinly sliced
1 inch ginger finely grated
¼ cup soy sauce
4 cups miso broth
1 bunch kale (10 oz.), stemmed and coarsely chopped
3 -4 fresh bok choy cleaned and chopped
1 bunch scallions chopped


1. Soak wheat berries in large bowl of cold water overnight or cook the spaghetti as per package direction.
2. Drain wheat berries/spaghetti and set aside. Bring the miso broth to a boil, add soy sauce, ginger, garlic, Add mushroom mixture and other veggies. Reduce heat to medium-low, and simmer 10 minutes, until kale is tender. Add noodles or wheat berries. Season with salt and pepper, if desired.

Drizzle with chili garlic sauce before serving. Enjoy!

Until next time...XOXO


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