Preheat oven to 400°F (200°C). Toss sweet potato cubes, diced beets, and halved Brussels sprouts with a drizzle of sesame oil and a pinch of salt. Roast for 20–25 minutes, stirring halfway, until tender and lightly caramelized.

In a large pot, heat 1 tablespoon of sesame oil over medium heat. Add minced garlic and grated ginger and sauté for 30 seconds until fragrant. Stir in tamari and rice vinegar. Pour in the broth and water, then bring to a gentle simmer.

Add the sliced mushrooms and simmer for 5 minutes until tender. Add broccolini and edamame and cook for another 3–4 minutes until bright and crisp-tender.

In a small bowl, whisk the miso paste with a ladleful of hot broth until smooth. Stir the mixture back into the pot. Return the pot to low heat and add the GloryLand Brown Rice Noodles. Cook according to package directions (usually 4–6 minutes), until tender but still firm.

Divide noodles into four bowls. Arrange roasted sweet potatoes, beets, Brussels sprouts, mushrooms, broccolini, and edamame on top.

Ladle the warm miso broth over the noodles and vegetables. Add one halved soft-boiled egg to each bowl. Garnish with green onions, toasted sesame seeds, and red pepper flakes. Serve hot and enjoy!