All will keep for months in the pantry or fridge.
Meanwhile, heat oil in a large pot over medium heat.
Add garlic, ginger, and serrano; cook until fragrant, about 1 minute.
Add broth, mirin, and 1 Tbsp.
soy sauce; bring to a simmer.
Stir in mushrooms and carrots; simmer until the carrots are just tender, 3 to 6 minutes.
Stir in bok choy and cook until the vegetables are tender, about 2 minutes more.
Whisk warm water and miso in a small bowl until smooth; add to the pot.
Stir in tofu and cook until heated through, about 1 minute.
Stir scallions into the soup.
Divide the noodles among 4 bowls.
Ladle the soup over the noodles.
Drizzle each bowl with 1 tsp.
toasted sesame oil and 1/4 tsp.
of the remaining soy sauce.
Tips
Tip: Miso is a fermented soybean paste that contributes a deep, rich umami flavor.
White miso is a sweet variety made with soy and rice.
Look for it in the refrigerated section of well-stocked supermarkets, near the tofu.
It will keep in the refrigerator for at least a year.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
