Preparation:

1. Wash and chop all vegetables and keep them separate

Get Cooking:

1. Heat oil on medium heat, in a pot large enough to hold 12 cups of fluid. (I used my dutch oven)
2. Add chopped onion, ginger, celery, sweet potato, and carrot. Sauté for 2-3minutes. 
3. Add bok choy, saute for 2-3 minutes.
4. Add curry powder, turmeric, and harissa.  Stir until combined. 
5. Add tomato paste and stir. 
6. Add broth, stir, cover and simmer for 15minutes, until the sweet potatoes are soft.
7. Time to taste. Does it need salt?  Likely. Add 1 tsp salt and pepper. 
8. For the Noodles: Now, we can start thinking about the rice noodles.  Get out a separate large pot.  Fill it with about 10cups of water. (see instructions on the label and follow them) Put the burner on high and cover to get the water to boil.  Now back to the soup:
9. When the potatoes are soft, use an immersion blender to puree about half the soup.  If you don’t have one, use a potato masher and mash the vegetables a bit to get them soft and creamy. You can also remove half the soup into another container and blend it, then add it back to the soup. 
10. Add miso paste, tofu and fish sauce.  Simmer for 5 minutes, just to meld the flavours together.
11. Taste. Add salt and pepper if required. 
12. Noodles: the water in the other large pot should be boiling now. Turn off heat and add one bunch of noodles, at a time and separate them in the water. ( Cook as label directions indicate). Now, back to the soup. 
13. Stir in coconut cream and remove from heat. 
14. Ladle soup into one large serving bowl or into individual bowls.
15. To serve: Use a pretty bowl and/or your favourite bowl – you worked hard, so you deserve to enjoy this in a bowl that makes you feel good.  
16. Once the noodles are ready, add them to the soup. 
17. Top with fresh lime juice and fresh cilantro (and hot sauce, if preferred) in individual bowls. 
18. Enjoy!