Buckwheat Noodle Soup - A Winter Warmer

Buckwheat Noodle Soup with Shiitakes, Bok Choy and Sweet Potatoes 

This past week's chill has been going through me like no one else's business.  I've been living in long underwear to keep myself insulated but cooking up some warming soup has been my true life saver.  I developed this recipe this past weekend and it is definitely a winner (not to mention an excellent soup for your bones).  Give it a try and let me know what you think!

Ingredients: (use organic when possible)

1 package of Buckwheat soba noodles

1 TBSP grapeseed oil

4 cloves garlic, minced

1 C shiitake mushrooms

1 stalk, including greens, of bok choy - slice up stalks and greens separately

1 sweet potato, peeled and diced

2 C water

2 C low sodium vegetable broth

1 TBSP light miso

1 scallion, chopped white and light green parts for garnish

Salt and Pepper, to taste

Directions: 

In stock pot, heat up oil and sauté garlic for about two minutes.  Add in shiitakes and continue to sauté until mushrooms are cooked - approx. five minutes.  Add in bok choy stalks and continue to saute for about a minute.  Add in water/broth combination along with sweet potatoes and bring to boil.  Simmer for approx. 15 minutes until sweet potatoes are tender.  Add in the bok choy greens and continue to simmer for about two minutes.

In the meantime, bring a pot of water to a boil and cook up soba noodles as instructed on the package.  Once you drain and rinse, add them to the other pan.

While soba noodles are cooking, mix the miso into a small container with a 1/4 C of the hot broth water so that the miso can dissolve.  Once dissolved, add to stock pot and stir for a minute and serve with chopped scallions.

Enjoy the warmth!!

Can be refrigerated for two days or frozen.