For this recipe, make sure that the soba noodles you purchase are 100 percent buckwheat, since some varieties may contain wheat. And as for the miso, a Japanese soybean paste that comes in all sorts of colors and depths of flavor, feel free to stock up because it will keep in the refrigerator for up to six months once opened.
Shiitake Mushroom & Soba Noodle Soup
(Makes 4 servings)
6 ounces 100% buckwheat soba noodles
1 cup shelled frozen edamame
2 teaspoons peanut oil
3 baby bok choy, stems and leaves separated and sliced
½ pound shiitake mushrooms, stemmed and sliced
2 cloves garlic, minced
1" fresh ginger, thinly sliced
1 teaspoon Chinese five-spice powder
¼ teaspoon red-pepper flakes
6 cups water
3 Tablespoons white or yellow miso
2 scallions, thinly sliced
2 teaspoons toasted sesame oil
1 Tablespoon sesame seeds
1. In a large saucepan, prepare the soba noodles according to package directions. Drain in a colander and immediately rinse with cold water. Set aside.
2. In a small saucepan, cook the edamame according to package directions. Drain in a colander and set aside.
3. Return the large saucepan to the stovetop and heat the peanut oil over medium heat. Cook the bok choy stems, mushrooms, garlic, and ginger, stirring constantly, for 3 minutes. Add the spice powder and red-pepper flakes and stir for 30 seconds. Add the water and the bok choy leaves and bring to a gentle simmer.
4. Put the miso into a small bowl. Remove 1 cup of the hot water from the saucepan and whisk with the miso until smooth. Add to the saucepan and stir. Add the scallions, sesame oil, reserved soba noodles, and reserved edamame and stir to combine.
5. Ladle the soup into 4 soup bowls and garnish each with a sprinkle of sesame seeds.
Adapted from The Healthy You Diet