Soba noodles in a garlicky ginger miso vegetable broth with fresh baby bok choy

  

Broth Ingredients and Instructions

2 quarts of water

1 medium onion, quartered

1 large carrot, cut into 2 in sections

1 stalk celery, cut into 2 in sections

1 head garlic, cloves peeled 

1 knob of ginger ~3 in section), sliced

1 handful dried mushrooms

Bring to boil, then lower the heat and partially cover with a lid and simmer gently for at least 2 hours. It is also great to slow cook overnight in a crockpot. This makes about 4 servings. You could also make extra for cooking the noodles. Store any remaining broth in refrigerator. 

Soup Ingredients

Per serving:

2 cups vegetable broth

1/4 teaspoon soy sauce

1/4 teaspoon fish sauce

1 clove garlic, minced

1 teaspoon fresh ginger, minced

1 lemon or lime, zest and juice

1 teaspoon miso paste

2 tablespoons minced scallions or chives

1 serving of cooked soba noodles 

4 heads of fresh baby bok choy

cilantro 

red chili flakes and black sesame seeds

Soup Instructions

Cook noodles according to instructions, then strain and place into serving vessel. You could make extra broth and use that for noodles for even more flavor. 

To a sauce pan, add broth and next 4 ingredients and bring to a boil then reduce to simmer for about 5 minutes. 

 

Remove from heat and add lemon juice and zest and miso paste, stirring till the paste blends in smoothly. Add scallions. Return to a simmer and add bok choy and cook for 1 minute on each side, or to your liking. Add mixture to noodles and top with cilantro, chili flakes and sesame seeds, and an extra squeeze of lemon or swirl of fermented hot sauce.

Fresh garden greens can't be beat!