Soba Noodle Broth.

Chef's note - I used bok choy in this, and added 2 tbsp of mirin, as well as 3/4 tbsp sugar.    I also sauteed the vegetables slightly before adding the stock.

The more ginger you use, the better it is.  Serve with hot chili sauce and tamari on the table so people may add accoutrements as they see fit.

Ingredients

• Around 4 Oz packet of Buckwheat Soba Noodles, cooked as per packet instructions
• 3-4 shiitake mushrooms, stems removed and sliced
• 1 liter of water or vegetable stock
• 1 cup snow peas, cut into thin strips
• 1 large carrot, cut into thin strips
• 1-2 cloves of garlic, minced
• 3-4 spring onions, sliced
• Less than 1 inch piece of ginger, cut into julienne strips
• 2-3 tbsp low sodium soy sauce (or as per taste)
• Few cilantro sprigs for garnish
• Salt if needed, to taste

Method

1

Once the noodles are cooked, drain and rinse it lightly with cold water. set aside.

2

Meanwhile, combine the water/stock, mushrooms, snow peas, carrot, garlic,onions and ginger in a saucepan. bring it to a boil and then simmer in low heat for few more minutes until vegetables are tender.

3

Add the soy sauce and cook for another 3-4 minutes.

4

Divide the noodles among soup bowls.

5

Ladle the hot liquid on top of the noodles

and Serve Hot garnished with cilantro. You can add few tbsp of mirin or sake  along the soy sauce if using.