Wash the broccoli and the carrots, peel the carrot and finely slice both. Remove the stalk from the bok choi and also finely slice it. Peel and grate the ginger, grate the garlic. Pluck the mint leaves, crush the cashew nuts in a mortar.
Heat a pan with a tablespoon of coconut oil, then lower to medium heat. Grate ginger and garlic, add broccoli, carrots and the white part of the pak choi and sautée for 5 minutes. Finally, add the green part and only it sautée briefly. The leaves should stay crispy and brightly green. Heat the broth in a saucepan.
Whisk 1 tsp miso paste with 100 ml water.
Cook the rice noodles. Usually it is enough to let them steep in the hot broth for a few minutes.
Before you add miso and vegetables, you can test whether the noodles are al dente.
When the broth is hot enough and the noodles are ready, add the miso mixture and the vegetables.
Top with coriander, cress and mint leaves and the cashew nuts. Add some tamari sauce and lime juice to taste and sprinkle with a little grated lime zest.