Bok Choy and Buckwheat Noodles in Seasoned Broth

Ingredients
1 package soba or udon noodles
2 teaspoons toasted sesame oil
1 onion, cut in thin half moons
2-3 cloves garlic, minced
1 carrot, cut into matchsticks
5 shiitake mushrooms, cut into bite-sized pieces
2 cups bok choy, chopped
4 cups water
1/3 cup tamari, shoyu, or soy sauce
½ pound firm tofu, cut into ½” cubes
1 tablespoon freshly grated gingerroot
2 scallions, cut into thin slices

Directions
Prepare the noodles according to package directions.  Drain and set aside.
Heat oil in a 4 quart soup pot.  Add onion 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 heat up until mixture begins to simmer.  Cover and let simmer for 10 minutes.  Serve this dish by placing a handful of noodles in each serving dish.  Ladle broth and vegetables over the noodles.  Garnish with scallions.

Serves:  4

Recipe by:  Cynthia Lair, Feeding the Whole Family, Moon Smile Press, Seattle, WA, 1997.