Udon Miso Soup On A Rainy Day

This Boston weather has been pretty gloomy.  But I'm always inspired by the cold dreary weather to make delicious soups, stews, and other comfort food.  This last weekend T got sick and wanted a noodle soup.  I decided that the healing benefits of miso must be included in this soup, along with some immune boosting shitake mushrooms for maximum flu recovery.  This is what I came up with:

Ingredients:
4 cups water
2 vegan bouillon cubes or 4 cups veggie broth
1/2 package udon noodles
4-6 large shitake mushrooms
1/2 large yellow onion
2 cups chopped baby bok choy
2 tbs miso, light or dark (I used one tbs of each)
shoyu to taste
dash cinnamon
squeeze of lime
scallions to garnish

Method:
Bring broth to boil and add noodles.  In a separate pan sautee the mushrooms and onions until tender, season with a dash of shoyu.  In a small bowl dissolve the miso paste in small amount of warm water.  This allows it to mix into the soup evenly.  Once noodles are al dente add mushrooms and onions to the pot, along with the miso mixture, and the chopped bok choy. Add a dash of shoyu, a dash of cinnamon and the squeeze of lime.  Remove from heat and let cool for three minutes. Serve hot, garnished with scallions.