1. Preheat the oven to 450°F.
2. Peel sweet potatoes and cut into half-inch cubes. Toss with just enough olive oil to coat them (about 2.5 tablespoons) and season with salt and pepper. Spread in a single layer on a baking sheet and place in the oven for 25 minutes or until tender. Chill for later use.
3. Trim the stem end of Brussels sprouts and cut in half through the stem end. Toss with just enough olive oil (about 2 1/2 tablespoons) to coat them and season with salt and pepper. Spread in a single layer on a baking sheet and place in the oven for 25 minutes or until well browned and tender. Chill for later use.
4. In a sauté pan on medium-high heat, add:
- 8 fluid ounces of miso-turmeric vegetable broth (see below)
- 1/2 head of blanched baby bok choy
- 2 ounces of roasted sweet potato
- 2 ounces of roasted brussel sprouts
- 2 ounces of grape tomatoes, halved
- 2 ounces of garbanzo beans, rinsed
- 2 ounces of edamame
- 2 ounces of shiitake mushrooms, julienned
- 6 ounces of soba or buckwheat noodles, cooked
5. Heat all ingredients in the broth. Serve hot.

To prepare the miso turmeric broth (1 hour 30 min, 24 servings)

1. Preheat the oven to 400°F.
2. Mix miso, turmeric, oil, and 8 tablespoons of water to form a paste. Set aside.
3. Peel and thinly slice onions, reserving the skins. Thinly slice carrots and celery. Toss the sliced vegetables with the miso paste to coat evenly. Crumble dried shiitakes and kombu over a sprayed full sheet pan. Top evenly with the miso-coated sliced vegetables. Roast in a 400-degree oven until browned, about 25 to 30 minutes, stirring halfway through.
4. Combine the miso-roasted vegetables, reserved onion peels, 3 gallons of water, peppercorns, parsley, ginger, and garlic in a stock pot. Bring to a boil, then reduce heat to a simmer. Simmer until reduced by half, about 60 to 75 minutes.
5. Strain through a mesh strainer, pressing to extract as much liquid from the vegetables as possible. Season to taste with salt. The broth can be kept frozen for up to 3 months.