1/2 cup sliced green onion bottoms (white and light green parts)
6 (1/4-inch) slices peeled fresh ginger
5 garlic cloves, minced
4 cups unsalted vegetable stock (such as Kitchen Basics)
3 tablespoons yellow or white miso
1 tablespoon lower-sodium soy sauce
6 large eggs in shells, refrigerator-cold
9 ounces uncooked soba (buckwheat noodles)
1 tablespoon rice vinegar
1 (14-ounce) package waterpacked extra-firm tofu, drained and cubed
3 baby bok choy, halved vertically (about 1 pound)
1/2 cup sliced green onion tops (dark green parts)
Est. added sugars 0g
How to Make It
Bring 3 cups water to a boil in a small saucepan. Add mushrooms; cover, remove fromheat, and let stand 20 minutes or until mushrooms are tender. Remove mushrooms from pan with a slotted spoon, reserving liquid. Thinly slice mushrooms.
Heat a Dutch oven over medium heat. Add oil to Dutch oven; swirl to coat. Add green onion bottoms, ginger, and garlic; cook 3 minutes, stirring frequently. Add mushrooms, mushroom soaking liquid, stock, miso, and soy sauce; bring to a boil. Reduce heat, and simmer 15 minutes.
While stock mixture simmers, bring 1 inch of water to a boil in a large saucepan. Place eggs in a vegetable steamer basket; lower basket into pan. Cover and cook 6 minutes 45 seconds; plunge eggs into ice water. Let stand 3 minutes. Drain and peel.
Cook soba in boiling water 2 minutes or until al dente; drain and rinse with cold water. Drain.
Stir vinegar and tofu into stock mixture. Arrange bok choy on top; cover and simmer 5 minutes. Place about 3/4 cup soba and 1 bok choy half in each of 6 bowls; ladle about 1 1/4 cups simmering stock mixture over noodles. Sprinkle each serving with 1 1/2 tablespoons green onion tops. Cut each egg in half; nestle 2 egg halves into each bowl.
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