the most important ingredient to make this deliciously good for you soup (hot salad) is the broth. you need a really good (preferably home made and organic) chicken or vegetable broth. see my recipe for good chicken broth here. to make a delicious vegetable broth: start with a mirepoix (finely minced combination of celery, onions, & carrots) sauteed in a bit of vegetable oil (i like extra virgin olive oil or unrefined virgin coconut oil), then add mushrooms, stewed tomatoes (or a tbs or 2 of tomato paste), leeks, and fresh herbs (like flat leaf parsley, thyme, a couple of bay leaves, and tarragon). lentils and/or white northern beans also add a lot of good flavor to vegetarian broths. simmer this all together for at least an hour, then strain and use the broth. if you start with a quality flavorful broth, this soup (hot salad) will taste amazing.
- about 4 cups good chicken broth or vegetarian broth
- 1.5 to 2 cups organic baby spinach
- 4-5 baby bok choy
- 1 small package bunapi mushrooms (or about 12 thinly sliced white mushrooms)
- 1 small bunch fresh organic cilantro
- 2-3 sliced organic scalions (optional)
- 3/4 package 100% soba noodles
- 2 thick slivers of fresh ginger
- 1-2 slivers of jalapeno pepper or 2 tsps sriracha sauce
- 1 tsp sesame oi1
- 2-3 tbs soy sauce (or braggs aminos)
- 1 lime
- black sesame seeds
1. cook the soba noodles per package instructions, drain and set aside (do not overcook)!
2. clean and cut the bock choy in halves or quarters, clean and dry spinach, cilantro leaves, green onions. in a bowl (or 4 individual bowls), start layering in the cooked soba, cut bok choy, spinach, green onions, and mushrooms.
3. heat the broth in a pot with 2 thick slivers of ginger and jalapeno pepper (if you like spicy) as well as the soy sauce and make it very hot (simmer for 10-15 minutes). remove the ginger and jalapeno peppers, then pour the hot broth over the bowl of soba and vegetables and let it sit for a few minutes.
4. add the cilantro, a drizzle of sesame oil, a few dots of sriracha, and sesame seeds to the top. serve with a 1/4 slice of fresh lime per bowl. there you go….hot (good) salad!
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