- 1 small onion, chopped
- 3 cloves garlic, minced
- About 2 tbsp minced fresh ginger
- 2 large carrots, peeled and cut into rounds
- 1 medium head of bok choy, washed and chopped (stalks and leaves)
- Lots of salt
- Soba noodles, cooked and drained
In a large pot, heat some oil. I used grapeseed oil because I was out of olive oil, and I found it to be better because it was lighter and didn't compete with the ginger and carrots for taste. Sautee the onions, garlic and carrots for about five minutes. Add the stalks of the bok choy and stir to cover with the oil. Cook for a few minutes, and then add about 10 cups or so of cold water. Salt generously and bring to a boil. Drop the heat and simmer until the carrots are just tender. Add the bok choy leaves and allow to simmer for five more minutes or so.
Spoon some soba noodles into a bowl, then ladle the soup over the top. This recipe will make many servings. Store the leftovers and cook more soba noodles for a second or third round as needed. Don't add cooked noodles to soup to sit overnight in the fridge, as they will get mooshy.
Enjoy hot on a cold winter's night, or reheated at noon in the office!
when do you put in the ginger?
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