Soba Noodle Soup With Miso And Veggies

• 1 bunch Scallion, white and light green parts thinly sliced, green stalks reserved
• 1 bunch Baby bok choy, thinly sliced (or any desired green such as spinach, chard or cabbage)
• 2 Cloves Garlic, smashed
• 2 Inches Ginger, peeled and sliced in 1/4 inch rounds
• 6 Inch piece of Lemongrass, cut vertically and sliced
• 2-3 Carrots, thinly sliced
• 1 Package Enoki mushrooms, roots removed and chopped in half
• 1/2 teaspoon Instant Dashi (such as HON Dashi) (optional)
• 1/4 cup Shiro (white) miso paste
• 1 tablespoon Soy sauce
• 8 ounces Tofu, extra-firm, cubed
• 1 Bundle dried Soba Noodles (approx 3.25 ounces)

1. Bring 4 cups of water to a simmer along with scallion tops (green), 2 smashed garlic cloves, ginger, sliced lemongrass and instant dashi (if using). Cover and let simmer for 30 minutes.
2. Meanwhile, cook soba noodles according to package directions or until al dente (approximately 6 minutes), drain and set aside.
3. Drain broth base through a fine sieve and return to pot. Bring back up to a low simmer and add carrots, half of sliced scallions and bok choy. Simmer for 10 minutes, add mushrooms and cook additional 5 minutes.
4. Add soy sauce.
5. Turn off heat and stir in miso paste until fully combined.
6. Place soba noodles in large bowls along with cubed tofu and a large pinch of scallions. Ladle soup on top of the noodles, tofu and scallions. Enjoy.

scallion, bok choy, garlic, ginger, carrots, enoki mushrooms, shiro, soy sauce, noodles

Taken from food52.com/recipes/38030-soba-noodle-soup-with-miso-and-veggies (may not work)