Soba noodles and vegetables in broth. I kind of made this one up.
This was pretty easy to make and is great cold weather food. (Boston + summer = still feels like winter weather, in case ya didn’t know.) Boil the ingredients in vegetable broth by adding them in order of what takes longest to cook. I used baby carrots sliced lengthwise, mushrooms — preferably, shittake, and bok choy, in addition to the soba noodles. To flavor the broth, add minced ginger, an Asian sauce (such as soy sauce or the Lee Kum Kee black bean garlic sauceI used in this), and chili flakes if you want it to be spicy.
