Serves 4
1 bundle Soba Noodles
1 Tbs sesame oil
4 cups vegetable, chicken, or beef stock
1 inch piece fresh ginger, sliced thinly or chopped fine
1 garlic clove, sliced thinly or chopped fine
2 Tbs soy sauce or Bragg’s Aminos
2 Tbs Oyster Sauce
2 cups mushrooms, sliced
2 small bok choy, white parts separated and sliced. Greens set aside.
½ package tofu, cut into small cubes
 
Vegetables for soup bowls:
Bok choy greens
1 carrot, shredded
1 cup sugar snap or snow peas, sliced thinly
2 scallions, sliced thin on the bias
4 Eggs, poached or hard boiled-peeled and cut in half

Garnishes:
Sesame seeds
10 leaves Thai basil or sweet basil, sliced thinly
½ cup cilantro, chopped
1 lime, quartered
Sesame oil
Sriracha sauce
 
1.Cook the soba noodles according to package directions (about 5 minutes). Drain well, rinse with cold water and drizzle with sesame oil. Divide the noodle between the bowls.
 
2.In a medium saucepan, heat the stock, ginger, garlic, soy sauce, oyster sauce, mushrooms, white parts of the bok choy, and tofu. Heat to a simmer and cook for 5 minutes. Remove from heat.
 
3.Divide the soup over the noodles and top each serving with the bok choy greens, carrots, peas, scallions, and eggs if using. Serve the soup hot and offer garnishes at the table.
 
Additional options: shredded, cooked chicken, shrimp, steak, pork, Korean seasoned meatballs.