Buckwheat Soba Noodles in Soy Ginger Broth
  1. In a large stock pot, boil noodles in plenty of water to desired doneness.
  2. Remove noodles from water, but do not discard water. Rinse noodles under running water and drain well.
  3. In a saucepan, heat stock to a simmer. Add miso, mirin, sesame oil and soy sauce. Keep broth warm.
  4. Return noodles to cooking liquid to reheat.
  5. Remove noodles and drain.
  6. Portion noodles into 4 noodle bowls and pour hot broth over noodles. Garnish with carrots and sliced green onions.
Recipe Notes

Recipe courtesy of Terese Hollander-Esperas.