Miso Soup with Bok Choy, Scallions, Tofu and Mushrooms

2 quarts vegetable soup stock
1/4 cup white or red miso
About 4 bunches baby bok choy, cut crosswise
4 scallions, thinly sliced
2 Tablespoons vegetable oil
1 Tablespoon ginger
2 Tablespoons soy sauce (or to taste)
1 Tablespoon oriental sesame oil (or according to taste)
Freshly ground pepper
(check for salt since the miso is salty)
1 package shitake mushrooms
1 package sliced mushrooms

1 16-ounce block extra firm tofu, pressed and chopped into 1" cubes

3 ounces bean thread or thin rice noodles (process as indicated on package)

In a large saucepan or stock pot, heat 2 tablespoons oil. Add ginger and sauté sliced scallions about 4 minutes. Add bock choy and sauté 1 additional minute.

Sauté mushrooms separately. Add 2 Tablespoons soy sauce.

Bring the stock to a simmer over medium-high heat but do not boil. Combine the white or red miso in a small dish, then add 1 1/2 cups of the hot broth and whisk to combine. Add to the soup.

Simmer the soup for 5 minutes. Gently stir in the tofu and simmer for another 5 minutes (Do not boil!) Add mushrooms.

Laddle over noodles in bowls while hot, taking care to stir before serving as the miso will settle in the bottom of the tureen

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