This is such an easy recipe, and you can switch up any of the ingredients with whatever veggies you have on hand. The key is the broth. Don’t leave out the ginger and garlic! Soba noodles come in 2-serving bunches. Be sure to cook exactly per package directions, and place them in a bowl of ice water to stop them from cooking any further. Set them aside until ready to serve the bowls.

Serves 2

Ingredients:

• 2 servings cooked soba noodles
• 2 cloves garlic, minced
• 1 inch knob of ginger, peeled and grated
• 1 Tbs sesame oil
• 2 cups vegetable broth
• 2 Tbs soy sauce
• 4-6 oz mushrooms, sliced – any variety will work
• 2 heads baby bok choy, sliced
• 2 large handfuls baby spinach
• 1 small carrot, grated
• 2 scallions, sliced
• Sesame seeds to serve

Preparation:

Sauté the garlic and ginger in sesame oil until they begin to soften. Add the sliced mushrooms and toss to coat in the oil until they begin to release their liquid. Add the vegetable broth and bring to a simmer. (If you want a brothier soup, add more veggie stock.) Add the bok choy and cook until tender. Then add spinach and turn off heat. Spoon the noodles into 2 bowls. Pour the ginger broth and veggies over the noodles. Sprinkle with grated carrot, scallions, and sesame seeds.