2 tablespoon miso paste
1 teaspoon fish sauce
2 teaspoon Tamari sauce
1 tsp chilli flakes (or to taste)
2 cm grated ginger
4 cups of hot water
100g fresh shiitake mushrooms, stems discarded and caps finely sliced
150g fresh oyster mushrooms, cut in half
200g fresh Swiss brown (portobello) mushrooms, stems discarded and caps sliced
100g fresh enoki mushrooms, trimmed
2 Bock Choy
200g Rice Vermicelli Noodles
4 Spring onions
Sesame oil
Place miso, fish sauce, tamari, ginger, chilli, and water in a saucepan over high heat and bring to a boil. Reduce heat to simmer, add mushrooms, and cook for 4 minutes. Slice the spring onions into 2cm lengths.
Boil water and add to Rice Vermicelli noodles in a bowl and rest until tender. Drain and divide into 4 bowls.
Add Bok Choy to broth at the last minute to wilt then serve onto noodles, sprinkle with spring onions and sesame oil.