Warming Japanese Noodle Soup

1 bundle soba noodles
1 quart vegetable broth (or mushroom broth or chicken broth)
2 cups water
5 cloves garlic, chopped
1-inch piece of ginger root, peeled and diced
2 cups fresh mushrooms (ideally, shitake), sliced
3 cups bok choi (or baby bok choi), shredded
1 block extra-firm tofu, cut into cubes
2 tbsp tamari soy sauce (or to taste)
1 tsp toasted sesame oil
1/2 tsp. fresh ground black pepper (or to taste)
tabasco sauce (optional)

In a large pot of rapidly boiling water, cook the soba noodles until just tender (4 minutes). Drain and rinse with cold water.

(While the pasta water is coming to a boil and the noodles are cooking, chop all the ingredients that need chopping -- the garlic, ginger, mushrooms, bok choi, and tofu.)

To the now empty pot in which you cooked the noodles, add the water, broth, ginger, tofu, and mushrooms. Bring to a boil and then reduce to a simmer for 20 minutes. Return the pot to a boil and add the bok choi and tofu. Reduce the heat to low, cover the pot, and cook for five minutes. Uncover the pot and add the noodles, tamari soy sauce, and black pepper. (If you like spicy food, now is the time to add tabasco to taste.) Adjust seasonings as necessary. Divide the soup between two large bowls, and drizzle 1/2 tsp. of sesame oil over each.

This is a lovely supper for a cold, rainy evening since it is both filling and warming.

Enjoy!

Number of Servings: 2

Recipe submitted by SparkPeople user EKELLYREN16.