Rice Vermicelli Bowls with Bok Choy and Adzuki Beans

Name: Rice Vermicelli Bowls with Bok Choy and Adzuki Beans
Total time: 30 min
Ingredients: 1 32-oz. carton low-sodium vegetable broth; 4 cloves garlic, minced; 1 tablespoon grated fresh ginger; ¼ teaspoon crushed red pepper; 3 to 4 heads baby bok choy, roughly chopped (1 lb. total); 1 15-oz. can no-salt-added adzuki beans, rinsed and drained (1½ cups); 1 cup matchstick-cut red bell pepper; ½ of a 14-oz. package lite firm tofu, drained, cut into ¼-inch cubes; 1 tablespoon miso paste, mixed with 2 tablespoons water; 1 8-oz. package dry thin brown rice noodles (rice vermicelli), broken; 4 oz. fresh enoki mushrooms; ¼ cup bias-sliced scallions; ¼ cup shredded radishes; ¼ cup thinly sliced fresh Thai basil; 2 teaspoons black sesame seeds; Sriracha sauce (optional)

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These scrumptious noodle bowls feature a fragrant broth, adzuki beans, tofu, bok choy, and plenty of other fresh veggies. Get the recipe here!

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