Ingredients

• Ingredients Scale 1x2x3x 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 Garnish 2 scallions, sliced fresh cilantro sprigs sesame seeds red pepper flakes (optional)

Preparation

• Instructions 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.