Soba And Sweet Potatoes In Miso Lime Broth Food

SOBA AND SWEET POTATOES IN MISO-LIME BROTH

Steps:

• In a medium pot, heat oil over medium heat. Add ginger, scallion whites, and garlic and cook until fragrant, about 2 minutes. Add shiitakes and cook until tender, about 2 minutes. Add sweet potato and toss to coat. Add 6 cups water and bring to a boil, then reduce heat and simmer until sweet potatoes are tender, 6 to 8 minutes.
• Meanwhile, cook soba according to package instructions. Drain and rinse well with cold water. Set aside.
• Add bok choy to soup and cook until tender, about 2 minutes. Stir in cooked soba.
• Remove 1 cup hot broth and whisk with miso until smooth, then stir into soup. Add lime juice and season with salt. Serve with scallion greens and lime wedges.

SOBA NOODLES IN BROTH WITH SWEET POTATO, CABBAGE AND SPINACH

Steps:

• Bring the stock to a simmer. Taste and adjust seasoning, adding salt if desired. Add the sweet potatoes and cabbage, and simmer 15 minutes until the vegetables are tender.
• If the noodles have been refrigerated, warm them by placing them in a strainer and dipping the strainer into the simmering broth. Then distribute the noodles among four to six soup bowls. Add the spinach to the stock. Cover, and turn off the heat. Leave for three minutes. Ladle the soup into the bowls, taking care to distribute the vegetables evenly. Sprinkle the chives over each serving, and serve.