BUCKWHEAT NOODLES IN MISO GINGER BROTH

BUCKWHEAT NOODLES IN MISO GINGER BROTH image

Yield 4 people

Number Of Ingredients 16

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6 oz. dried buckwheat noodles
1 teaspoon toasted sesame oil
1 tablespoon safflower oil
1 red onion, finely chopped
1 red chile, seeded and finely chopped
1 inch fresh ginger, peeled and grated
1/4 cup soy sauce
1 quart vegetable stock
6 oz. green beans, topped
6 oz. carrots, cut into matchsticks
4 oz. oyster mushrooms, thickly sliced, about 2 cups
8 oz. bok choy, cut into thick rounds
3 tablespoons miso paste
4 oz. enoki mushrooms, root base removed
6 oz. bean sprouts, rinsed and drained, about 1 1/2 cups
7 scallions, cut lengthwise into strips

Steps:

Cook the noodles according to the package instructions, then rinse well. Put the sesame and safflower oils, onion, chile, ginger, and soy sauce in a large saucepan. Cook gently for 10 minutes until the onion is soft, then stir in the stock and beans. Bring gently to a boil, then add the carrots and oyster mushrooms. Continue cooking for 2 - 3 minutes, then add the bok choy and cooked noodles. Again, continue simmering for 1 - 2 minutes. Add the miso, enoki mushrooms, bean sprouts, and scallions, then serve immediately while the vegetables are still crunchy and vibrant in color.