recipe by So Delicious Kitchen


  • 1 tbsp. sesame oil
  • 2 cloves garlic, minced
  • 1 tsp. minced ginger
  • 2 scallions chopped (white and green parts separated)
  • 112 tbsp. miso paste
  • 1 tbsp. plain peanut butter or nut butter of choice
  • 1 tbsp. chile paste
  • 2 c. vegetable broth
  • 1 c. Whole Fat Wondermilk beverage
  • 1 tbsp. chili oil
  • 1 tbsp. soy sauce or more to taste

Noodles and Toppings:

  • 1 head baby bok choy or greens of choice
  • 1 package instant ramen noodles
  • 1 c. fresh mushrooms
  • 12 c. shelled edamame, thawed
  • 1 tbsp. chili
  • Toasted white & black sesame seeds to taste
  • Scallion greens


  1. In a large saucepan, heat sesame oil over medium-high heat until shimmering. Add garlic, ginger, and white parts of the scallions. Sauté for 1-2 mins or until fragrant.
  2. Lower the heat to medium. Add miso paste, nut butter, and chili paste. Stir until combined.
  3. Slowly add vegetable broth, Wondermilk beverage and soy sauce; stir until well combined.
  4. Bring broth mixture to a boil and add vegetables; reduce heat and simmer until vegetables are tender.
  5. Add noodles and remove pot from heat. Let soup sit until noodles are tender (about 5 minutes). Garnish with chili oil, sesame seeds and scallions.