This ridiculous winter has been perfect for soup.
I made a fantastic soba noodle soup the other night that was perfect for a warm up after shoveling. Above you can see all the ingredients spread out on the cutting board.
- 1 bundle soba noodles
- 1 heaping cup snow peas
- 1 cup sliced mushrooms
- 2 medium carrots, scrubbed and sliced
- 1 small bok choy, sliced into ribbons
- 1 inch of ginger, grated
- 1 clove of garlic, minced
- 4 scallions, sliced
- 1 tablespoon miso
- 2 tablespoons soy sauce
- 1 tsp sesame seeds (white or black)
- 1 tsp cumin
- 1 tsp curry
- 1 tablespoon oil
- 2 cups vegetable broth
- Heat the oil in a large pot (I used a 5 qt) over medium heat. Add the mushrooms and scallions and stir until they begin to soften, a bout 3 minutes. Add the carrots, ginger, garlic, cumin and curry and stir for about 3 minutes.
- Add the miso and soy sauce and stir to coat the vegetables in the pan. Add the snow peas and bok choy*, then add the vegetable broth. Bring the liquid to a soft boil.
- Add the soba noodles and, if needed, enough water to just cover all the ingredients. Return to a boil, then simmer for 10 minutes. Serve immediately.
* I wrote this recipe exactly as I cooked it. If you like your snow peas and bok choy a little crisper, add them after the noodles have returned to a boil.