A bowl that does the most with the simplest of ingredients. Our Korean-Style Bone Broth forms the savory backbone, while a spoonful of sweet white miso adds depth and gentle funk. Pioppini mushrooms bring earthy bite, bok choy keeps it green and fresh, and buckwheat-sweet potato noodles tie it all together into a slurp-able, nourishing soup. It's equal parts grounding and uplifting—a perfect reset meal that feels as good as it tastes.
Makes 2 servings.
Ingredients
- 1 bundle buckwheat & sweet potato noodles
- 24 oz Reclamation Korean-Style Bone Broth (pork or beef)
- 1 Tbsp sweet white miso
- 1 slice fresh ginger
- 4 oz baby bok choy
- 3 oz pioppini mushrooms
- 1 scallion, chopped
Method
- Cook the noodles according to package instructions, rinse under cold water, and set aside.
- In a small pot, bring bone broth to a simmer. Add miso and ginger, whisking until the miso dissolves.
- Blanch the bok choy directly in the broth for 3–4 minutes, until bright green and tender.
- Meanwhile, sear mushrooms in a pan with a splash of olive oil over medium-high heat until golden brown.
- To serve, divide noodles into bowls, ladle over broth and bok choy, add mushrooms, and finish with a sprinkle of scallions.
Serving Notes
- Add a drizzle of chili crisp or toasted sesame oil if you like it spicy or nutty.
- Swap the pioppini for shiitakes or maitake—any meaty mushroom works here.
- A soft-boiled egg makes it extra cozy and more filling.