BOK CHOY & WILD MUSHROOM SOBA NOODLE SOUP

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Serves 2

Step 6

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