Aduki bean noodle bowl

2026-05-17T23:26:52.121Z • 15 mins prep + 10 mins cook

Nutrition (per serving)

* Nutritional values are estimates

Ingredients

• 2 cups vegetable broth
• 1 cup water
• 2 tbsp sesame oil
• 4 oz firm tofu, cubed
• 1 tsp garlic scapes, green part only
• 1/2 tbsp fresh ginger, grated
• 2 tbsp green onions (green part only), minced
• 2 heads baby bok choy, roughly chopped
• 1/2 cup Aduki (Adzuki) beans (canned)
• 1/2 cup red bell pepper, thinly sliced
• 1 tbsp miso paste
• 1 tsp sugar
• 4 oz brown rice vermicelli noodles
• 1/4 brown shimeji mushrooms (beech or Enoki)
• 1/4 cup radishes, sliced
• 1/4 cup fresh Thai basil, chopped
• 1 tbsp sesame seeds
• 1 Pho Spice Sachet (optional)

Instructions

1. In a pan, heat 2 tbsp sesame oil on medium-high heat until shimmering. Add green onions, garlic scapes, and mushrooms. Cook for about 2 minutes, adjusting heat as necessary to avoid burning. Add fresh grated ginger and cook for 30 seconds.
2. In a small bowl, combine 2 tbsp water and miso paste and stir well until dissolved.
3. Add the vegetable broth to the pan and bring to a gentle boil. Stir in the miso mixture, red bell pepper, bok choy, Adzuki beans, and the rice vermicelli noodles. Cook for 3 to 5 minutes until noodles are softened. Stir in the cubed tofu being gentle not to break them.
4. Spoon into bowls and top with radishes, fresh Thai basil, and sesame seeds.

From Tracy's Health Journey | Not medical advice • Consult your healthcare provider

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