Soba Noodle Bowl

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 chopped and set aside.
½ package tofu, cut into small cubes
 6 ounces cooked protein-hard boiled egg, chicken, pork, sirloin, shrimp, scallops or other fish.

Extras if you like:
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

Options for garnish:
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 noodles between the bowls.
2. In a medium saucepan, heat the stock, ginger, garlic, soy sauce, oyster sauce, mushrooms, bok choy (white parts and leaves), 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 carrots, peas, scallions, and cooked protein of your choice. Serve the soup hot and offer garnishes at the table.