Soba Noodle Broth with Mushrooms and Spinach

Preparation Time 20 minutes

Cook Time 20 minutes

Serves 3 to 4

Ingredients

• Seafood Stock or Chicken Stock 1 quart (homemade stock preferred)

• Baby Spinach 2 cups

• Scallions thinly chopped about 2 to 3 stalks

• Soba Noodles for 3 to 4 servings

• White Mushrooms (any) 1 cup

• Ginger Root finely chopped 1 tbsp

• Mirin 3 to 4 tbsp

• Soy Sauce 1 tbsp

• Roasted Sesame Seeds 1 tbsp

• Sesame Oil 1 tbsp

• Salt to taste

Method

1. Heat the sesame oil in a pot and add the ginger and sesame seeds. Let it cook for about 2 to 3 minutes.

2. Carefully pour the stock into the pot, as it might splatter. bring the stock to a boil. Let it simmer.

3. Add the spinach and mushroom and continue to cook over low heat. Once the spinach has just about wilted, add the soba noodles and scallions.

4. Add the mirin and soy sauce and adjust the salt.

5. Cook until the noodles are cooked, about 3 to 4 minutes. (Soba noodles cook pretty quickly! be careful to avoid overcooking)

6. Garnish the broth bowl with a sprinkle of sesame seeds and scallions.

Note: Recipe for Homemade Stock (Makes about 2 quarts)

Ingredients : 2 Celery Sticks thinly sliced, 1 medium Carrot diced, 3 to 4 Garlic Cloves, Leftover Onion Skins and onion roots (from about 2 to 3 onions). I use shells and heads of shrimps to make seafood stock. Replace shells with bones of chickens and wings to make chicken stock. In a pot, add the vegetables and the shells or the bones. Add about 3 quarts of water to the pot and continue cooking until the stock starts to boil. Then reduce the heat and simmer for 40 minutes or so. Strain through a sieve, pressing the solids. You should have approximately 2 quart of stock.