Rice Vermicelli Bowls with Bok Choy and Adzuki Beans

Category: Easy And Quick Recipes

Ready in about as much time as it takes to set the table, this veggie-forward one-pot pasta bowl makes great use of tasty quick-cooking ingredients such as vermicelli, finely sliced veggies, bok choy, and enoki mushrooms. Adzuki beans and tofu add extra heft while miso paste, fresh ginger, and Thai basil broaden the savory flavor.


  • 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 aduki 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)


  • In a large pot combine broth, garlic, ginger, crushed red pepper, and 2 cups water. Bring to boiling. Stir in bok choy, beans, bell pepper, and tofu. Reduce heat. Simmer 2 minutes or until bok choy is tender.
  • Stir in miso paste. Turn off heat. Stir in noodles, mushrooms, and scallions. Let stand 3 to 5 minutes or until noodles are softened. Spoon into bowls and top with radishes, basil, and sesame seeds. If desired, serve with sriracha sauce.