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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