Instructions
- Sauté the onion and garlic in avocado oil until fragrant.
- Add the butternut squash, soy milk, and water. Stir until smooth and warmed through.
- Mix in the miso, soy sauce, and sesame oil.
- Add the mushrooms and bok choy and let simmer for a few minutes.
- Cook the udon separately, then add to a bowl.
- Pour the butternut squash miso broth over the udon.
- Top with mushrooms, bok choy, green onion, and chili oil.
