Rice Vermicelli Bowls with Bok Choy and Adzuki Beans - Forks Over Knives

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)