In a large pot, combine 4 cups of water, 2 lime leaves, a piece of kombu, and 2 tablespoons of minced ginger. Bring the mixture to a simmer over medium heat, allowing the ginger and kombu to infuse their flavors into the broth. This should take about 5 minutes.

While the broth is simmering, wash and slice your vegetables. Cut about 1 cup of oyster mushrooms into bite-sized pieces, shred 1 cup of bok choy, and prepare your carrot into thin ribbons.

In a small bowl, blend together 2 tablespoons of miso paste, 3 tablespoons of peanut butter, and 2 tablespoons of soy sauce with a splash of water until smooth.

Once the broth is simmering, add 4 ounces of rice noodles and the chopped oyster mushrooms to the pot. Cook for about 3 minutes until the noodles begin to soften.

After the rice noodles and mushrooms have cooked for 3 minutes, add the bok choy to the pot. Continue to simmer for an additional 2-3 minutes.

Remove the pot from heat and gently stir in the peanut butter-miso mixture until fully combined.

Ladle the soup into bowls and garnish with fresh carrot ribbons and a lemon wedge for brightness. Serve immediately while the soup is warm.