One very nice thing about being married to Logan besides his bionic reflexes, which make him quite useful for killing bugs and catching glass cups in mid-air before they crash to the ground and spread little shards all over the kitchen that you only find months later after one embeds in your foot, is his love of food. All kinds.
Before I met Logan, I never ate Indian food. Now, if you find me passed out on the sidewalk, just slip me a little saag paneer and I’ll be fine.
I also used to refuse beans like they carried the plague. Now, they are a pretty steady part of my diet. I’m even putting them into my brownies.
But, one of my favorite culinary introductions has been soba noodles. I really can’t believe I’m 25 (alright, 28, alright 31, alright nevermind) and I’ve only recently experienced the delights of soba noodle soup.
The brand of soba that I normally buy and the one I used for this recipe is Eden Wheat and Buckwheat noodles, which contain hard winter and hard spring wheat flour, whole buckwheat flour, and sea salt. I like the consistency of these noodles and Logan says that they taste pretty authentic. One serving (2 oz) contains 3 grams of fiber, 8 grams of protein, and approximately 10% of the recommended daily allowance of iron.
I made this soup with Logan’s homemade chicken stock, undoubtedly one of the best stocks I’ve had…so flavorful.
Soba Noodle Soup
18 large shitake mushrooms, stems removed by pulling them in the opposite direction in which they lean, cleaned with a damp paper towel, and thinly sliced
4 scallions, thinly sliced, white and green parts separated
2 bunches baby bok choy, leaves roughly torn and stems thinly sliced, washed well, and drained
1 package (8.8 ounces) of soba noodles
2 tablespoons canola oil
1 tablespoon fresh ginger, minced
1 garlic clove, minced
4 cups chicken stock
3 cups water
1/4 teaspoon salt plus 1 1/2 teaspoon salt if you are using Logan’s chicken stock recipe
1 tablespoon fresh lime juice
1 tablespoon soy sauce
In a large pot, heat oil over medium. Add mushrooms, scallion whites, garlic, ginger, and 1/4 teaspoon salt. Cook, stirring occasionally, until mushrooms are tender, approximately 8 minutes.
Add broth and water. If you are using Logan’s chicken broth recipe, add 1 1/2 teaspoon salt. Bring to a boil and then reduce to a simmer and cook for 5 minutes.
Meanwhile, prepare the soba noodles in a separate pot according to the package instructions.
Add the bok choy to the soup and continue to let simmer for another 5 minutes.
Add lime juice and soy sauce to the soup and stir until combined.
To serve, place soba noodles in a bowl and then ladle in the soup. Garnish with the scallion greens. Serve immediately.