Ingredients

• 1.5 liters vegetable broth, optionally with 2 tablespoons miso paste (added after broth is cooked)
• 4-5 slices peeled fresh ginger
• a few slices of chili
• 2 tablespoons coconut oil
• 3 tablespoons soy sauce
• 1 tablespoon lime juice
• a pinch of ground pepper
• 1 pak choi
• 1 cup cooked rice noodles
• 1 cup roasted butternut squash cut into cubes (picture below)
• approximately 100 g diced tofu
• 4 tablespoons chopped chives or garlic chives

Optional:

• 1 tablespoon fish sauce, 1 teaspoon sesame oil, fresh coriander

Preparation

1. Bring broth to a boil with additions (ginger, chili, coconut oil, soy sauce, lime juice, pepper, and optionally fish sauce and sesame oil).
2. Add washed and separated pak choi leaves and simmer for a minute. Add roasted squash, rice noodles and tofu, simmer for another minute. Add chives, can be served with coriander.