Ingredients

The following ingredients have 4 Servings
  • 1/2 teaspoon toasted sesame oil (optional, see note)
  • 1 tablespoon ginger-root (peeled and minced)
  • 4 cloves garlic (minced)
  • 12 cups water
  • 1/2 tablespoon wakame (or other seaweed)
  • 1 1/2 cups carrots (cut into matchsticks)
  • 1 1/2 ounces dried shiitake mushrooms (see note)
  • 1 1/2 cups frozen shelled edamame
  • 5 ounces buckwheat soba noodles (uncooked, see note)
  • 1 pound baby bok choy (cut into 1/2-inch slices)
  • 6-8 tablespoons mellow white miso (see note)
  • 1 teaspoon prepared wasabi (optional or to taste)

Instruction

  • Heat the sesame oil in a large, non-stick soup pot. Add the ginger and garlic and cook for one minute. Add the water, wakame, carrots, and dried mushrooms and bring to a simmer. Cover and simmer for 15 minutes, or until mushrooms are tender. Add the edamame and cook for another 5 minutes.
  • Add the noodles and the bok choy, cover, and cook until noodles are tender, about 7 minutes.
  • Place the miso and wasabi in a bowl and add about 1/2 cup of the hot soup broth. Stir or whisk until there are no lumps and then add it back to the pot and heat through but do not boil. Taste and add more miso or wasabi as needed.