Garden Soba Noodle Soup

This is another recipe from Flavour Cooking School, I really enjoyed the asian vegetarian menu from this class. I'm anxious to make the sesame crusted tofu w scallions( it really tasted like fried chicken!) avocado salad w ginger miso dressing & the dessert we had ~mixed berries w ginger orange sauce. Yum!

Garden Soba Noodle Soup w/ Edamame

serves 4-6

* I always use organic ingredients when available

8-10 oz. soba noodles

2-tsp. sesame oil

6-c. vegetable stock ( 6 c. filtered water & 6 tsp. More than gourmet brand veggie stock)

1-tsp. dark brown sugar

1- star anise( bulk spice section at Whole Foods)

2-4 Tb tamari or soy

2- tsp. ginger, fresh grated

2- garlic cloves, minced

1-2 tsp. sambal ( thai chilies in vinegar)

2- carrots, peeled & grated

1-c. edamame, frozen

2- baby bok choy heads, thinly sliced

8-10 mushrooms, cremini or botton, very thinly sliced

2- Tb. cilantro, fresh & minced

2- green onions, sliced thin

1- lime, cut into wedges

Cook noodles following the package directions. Drain & drizzle with sesame oil & toss to coat. Set aside. Put stock, sugar, anise, ginger, tamari or soy, garlic & sambal in large soup pot. Bring to a boil & then reduce to a simmer. Add vegetables,& cook until aldente, 3-4 min. Remove star anise, taste & adjust seasonings. Add more tamari if it's lacking flavour. Add noodles to warm thru. Garnish w cilantro, green onion & a generous squeeze of fresh lime. Enjoy!

Made with love,

Jodi