Soba Noodles with Vegetables and Miso- Mushroom Broth

• 2 large cloves garlic
• 1/2 cup miso
• 1 lb. shiitake mushrooms, stemmed and sliced
• 1 1-lb. pkg. soba (buckwheat) noodles
• 1 Tbs. olive oil
• 2 cups cut-up small whole mixed vegetables, such as carrots, Chinese or green cabbage, Brussels sprouts, thin green beans, and/or snow peas

1. On cutting board, mince 1 clove garlic, then mash into paste using flat side of knife; set aside.
2. Crush remaining clove garlic and set aside.
3. In large saucepan, whisk together miso and 6 cups water until miso dissolves.
4. Add garlic paste and mushrooms and bring to a boil over high heat, stirring occasionally.
5. Reduce heat to low, cover and simmer until mushrooms are tender, 5 to 6 minutes.
6. Uncover pan, increase heat to high and return to a boil.
7. Add noodles; stir to separate.
8. Cover, reduce heat to low and simmer until noodles are just barely tender, about 5 minutes.
9. Turn off heat; do not remove cover.
10. While noodles are cooking, in large skillet, heat oil over medium heat.
11. Add crushed garlic and cook, turning often, until browned, about 3 minutes.
12. Discard garlic.
13. Increase heat to medium-high, add mixed vegetables and cook, stirring, until tender and beginning to brown, 7 to 10 minutes.
14. Remove from heat.
15. Divide noodles, mushrooms and broth among 8 heated shallow serving bowls.
16. Top each with some vegetables and serve hot.

garlic, miso, shiitake mushrooms, noodles, olive oil, mixed vegetables

Taken from www.vegetariantimes.com/recipe/soba-noodles-with-vegetables-and-miso-mushroom-broth/ (may not work)