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.
