Soba Noodles in Miso Ginger Broth

Recipe from the Wyllie Fox Farm Kitchen

6 oz. dried Soba (buckwheat noodles)
1 tsp toasted sesame oil
1 tbsp vegetable oil
1 red onion, finely chopped
1 jalapeño pepper, seeds removed & finely chopped
2 tbsp freshly grated ginger
¼ cup soy sauce
1 quart vegetable broth
1 cup green beans, ends removed
1 cup carrots, cut into matchsticks
1 cup shitake mushrooms, stems removed & thickly sliced
2 cups bok choy, thickly sliced
3 tbsp light miso paste
1 small bunch scallions, sliced

Cook noodles according to package, then rinse well.

Combine sesame oil, vegetable oil, onion, pepper, ginger & soy sauce in a large sauce pan.  Cook over medium-low heat for 10 minutes until the onion is soft, then stir in the broth & beans.  Bring gently to a boil, then add the carrots & mushrooms.  Continue cooking for 2-3 minutes, then add the bok choy & cooked noodles.  Continue simmering for 1-2 minutes.  Remove from heat and add miso & scallions.  Serve immediately.

Serves 4

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