Miso Noodle Soup

• 5 oz dried rice noodles

• 4 cups water 

• 1 cup fresh bean sprouts

• 6 oyster mushrooms

• 1 tablespoon shiitake powder

• 1 tablespoon fresh ginger

• 2 stalk green onion 

• 4 radishes sliced 

• 1 tablespoon tamari

• 2 tablespoons fresh miso paste

• 4 teaspoons chili oil (optional)

Pour water and grated ginger into large saucepan and bring to boil. Add in rice noodles and cook for a few minutes before adding in the rest of the vegetables. Pour half a cup of broth into a small bowl add in the miso and whisk until well incorporated. Turn off the soup before adding in the miso slurrie, tamari  and chili oil if desired. Serve with sliced green onion.