Bok Choy and Mushroom Soup

Ingredients

• 260 g Noodles, japanese, soba, dry
• 120 g Wild mushrooms, mixed,sliced
• 2 head Chinese Cabbage
• 4 tbsp Miso paste, Marukome
• 1 3/8 l Water
• 85 g Tofu
• 2 pcs Scallions, chopped
• 2 tbsp Coriander leaves, fresh, chopped

Method

1. Cook your soba noodles according to package, rinse under cool water, set aside.
2. In a wok or medium pan, heat 1 tablespoon dark sesame oil or 1/4 cup water over high heat, add mushrooms and stir fry for 4 – 5 minutes.
3. Reduce heat to medium, pour 6 cups of water into the pan, and add the cabbage leaves. Stir in the miso and gently stir to dissolve. Cook over medium to medium-low heat for 10 -15 minutes, or until cabbage is tender, stirring occasionally (don’t let the soup boil). Add the chopped tofu to the soup to warm through.
4. Assemble: In individual serving bowls, add 1/2 soba noodles and top with 1/2 bok choy, mushrooms. and miso broth over top. Top with chopped scallions and cilantro sprigs. Enjoy!