Asian Veggie Soup

2 Miso soup packet
2 qts of vegetable broth 
2 - 4 oz of silken tofu 
1 cup fresh sliced mushrooms
3 stalks of bok choy roughly cut
8 oz of rice noodle
1/4 cup of chopped green onion
1 tsp rice wine vinegar
1 TBL wok oil or peanut oil
8 oz frozen mini stuffed vegetable dumplings.

Directions
Sauté mushrooms in a pan with the oil. Once tender add bok choy, vinegar and 1 tablespoon of vegetable broth for 1 - 2 min. Set aside away from heat.
In a Dutch oven pot or large pot, add packets of powdered miso soup to the remaining vegetable broth. Place the broth mixture under low to medium heat.
Dice silken tofu into cubes set aside.
Add sautéed mushroom and bok choy to the broth/soup. Let soup come to a boil. Add mini dumplings and bring soup back up to a boil. Reduce heat and add tofu and rice noodles. Once the rice noodles are tender, soup is ready to enjoy!