Bok Choy and Buckwheat Noodles in Seasoned Broth

From Feeding the Whole Family
Serves 4

1 package soba noodles
2 teaspoons toasted sesame oil
1 onion, cut into ½ inch moons
2-3 cloves garlic, minced
1 carrot, cut into matchsticks
5 shitake mushrooms, sliced
2 cups bok choy, chopped
4 cups water
1/3 cup tamari or Shoyu
½ pound firm tofu cut into ½ inch cubes
1 tablespoon freshly grated gingerroot
2 green onions, thinly sliced

Prepare soba noodles according to package directions. Drain and set aside.

Heat oil in a 4 quart soup pot. Add onions and garlic; sauté over medium heat until onion begins to soften. Add carrot and mushroom pieces; sauté a few minutes more. Add bok choy, water, tamari, tofu, and gingerroot. Bring up to a simmer, cover and cook for 8 minutes. Add noodles and cook 2 more minutes.

Soba noodles are made from a combination of buckwheat and wheat flours. You can also substitute Udon which is a traditional, thick Japanese wheat noodle. For a gluten-free noodle option try all-buckwheat soba noodles.

Ginger root is a natural digestive aid and has properties that enhance the digestive process and neutralize stomach acids.