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Buckwheat noodles with bok choy and sweet potatoes
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| Buckwheat noodles with bok choy and sweet potatoes | |
| Olive oil | |
| 1/2 tbsp | ginger |
| 4 | scallions |
| 2 | garlic cloves |
| 3 oz | shiitake mushrooms |
| 1 | sweet potato |
| 4 oz | buckwheat noodles |
| 2 | bok choy |
| 1/2 | lime |
| Salt | |
| 1/4 cup | sweet white miso |
Instructions
1. In a medium pot, heat oil over medium heat. Add ginger, scallion whites, and garlic, cook for about 2 min. Then add shiitakes and cook until tender, about 2 min.
2. Add chopped sweet potatoes, toss to coat. Then add 4 cups water ad bring to boil, then reduce heat and simmer until sweet potatoes are tender, about 6-8 min.
3. Meanwhile, cook buckwheat noodles. Drain, rinse with cold water. Set aside.
4. Add bok choy to soup and cook until leaves are just wilted and stems are crisp-tender, about 2 min. Then stir in cooked noodles.
5. Remove 1 cup hit broth and whisk with miso until smooth, then stir into soup. Add lime juice and season with salt. Garnish with scallion greens.
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