• prep: 10 min
• cook: 20 min
• total: 30 min

servings:

• 1 serving of crispy tofu
• 2 teaspoons sesame oil , divided
• 1 tablespoon of white or yellow miso paste
• 2 baby bok choy, ends trimmed
• 1/4 cup of green onion, diced (plus more for topping if desired)
• 1 inch piece of ginger, peeled and finely minced
• 1/2 of a sweet onion, cut into thin strips
• 2 cloves of garlic, finely minced
• 4 cups vegetable stock
• 2 tablespoons of soy sauce
• 2 medium sized zucchini, end trimmed. Spiralized into noodles
• Optional for topping: soft boiled egg , hot sauce, extra chopped green onion, sesame seeds, and crispy seaweed .

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