BOK CHOY & WILD MUSHROOM SOBA NOODLE SOUP

• servings: 2 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 package (9 oz) soba noodles

4 oz. shiitake, oyster or mushrooms (see notes for using dried wild mushrooms)

2 – 3 baby bok choy, ends trimmed

2 – 3 tablespoons miso (use your favorite)

4 cups water

2 – 4 oz. cubed tofu, optional

2 scallions, sliced

fresh cilantro sprigs

sesame seeds

red pepper flakes (optional)

Directions

Noodles: Cook your soba noodles according to package, rinse under cool water, set aside.

Stir-fry mushrooms

In a wok or medium pan, heat 1 tablespoon dark sesame oil or 1/4 cup water over medium-high heat, add fresh chopped mushrooms and stir fry for 4 – 5 minutes. Add a little tarmari for a little extra flavor.

Add remaining ingredients

Reduce heat to medium, pour 4 cups of water into the pan, and add the bok choy. Stir in the miso and gently stir to dissolve. Cook over medium to medium-low heat for 10 -15 minutes, or until bok choy is tender, stirring occasionally (don’t let the soup boil). Add the optional tofu to the soup to warm through.

Assemble: In individual serving bowls, add 1/2 soba noodles and top with 1/2 bok choy, mushrooms. and miso broth over top. Top with cubed scallions, cilantro sprigs and sesame seeds.

Serves 2

Store: Leftovers can be kept in the refrigerator for up to 3 – 4 days, in a covered container.