This recipe can be prepared in 45 minutes or less.
Editors’ note: The original recipe calls for Chinese wheat noodles, but we also like this soup made with somen (Japanese thin wheat noodles) or soba (Japanese buckwheat noodles).
Serves 4 as a main course.
INGREDIENTS
DIRECTIONS
Cut bok choy crosswise into 1/4-inch-thick slices. Discard stems from mushrooms and cut caps into thin slices. Cut scallions diagonally into thin slices.
In a 5- to 6-quart kettle bring 6 cups water to a boil with katsuobushi and boil 1 minute. Pour stock through a fine sieve into a large bowl and discard katsuobushi. Return stock to kettle and add bok choy, mushrooms, and noodles. Simmer soup, uncovered, until noodles are tender, 2 to 5 minutes, depending on type of noodle. Season soup with salt and pepper and stir in scallions.
This entry was posted by by