Hands-on Time
35 Mins
Total Time
1 Hour 30 Mins
Yield
Serves 6 (serving size: 1 bowl)

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Cook soba in boiling water 2 minutes or until al dente; drain and rinse with cold water. Drain.

Step 5

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.

Chef's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.