Source: dLife

Soothing soup of vegetables and soba noodles.

Servings

8 cup low sodium vegetable broth
2 cup fresh shiitake mushrooms , sliced
1 cup chopped leeks , finely (white parts only)
2 tsp fresh ginger root , grated
2 tsp rice vinegar
2 tsp low sodium soy sauce
1 tbsp mirin (optional )
3 oz soba noodles
2 cup fresh chopped spinach , washed and stemmed
1 tbsp miso (optional)
1 tbsp chopped scallions
1 tsp sesame seeds , toasted

1 In soup pot, bring vegetable stock to boil. Add shiitake, leeks, ginger, vinegar, soy sauce, and mirin, if using.
2 Cover and simmer until leeks are tender, about 10 minutes.
3 Meanwhile, in separate saucepan, cook soba noodles in boiling water about 5 minutes.
4 When leeks are tender, add spinach and simmer 1 minute, until spinach wilts.
5 In small bowl, combine miso with 3 tablespoons of hot broth. Stir and add back into soup.
6 Drain soba noodles. Divide between 4 individual serving bowls.
7 Ladle soup over noodles. Garnish sliced scallions and sprinkling of toasted sesame seeds.

For a heartier version of this soup, add 4 ounces of tofu cut into 1/2-inch cubes when you add the spinach.