Meatless Monday: Bok Choy and Soba Noodles in Broth

By Heather Maxon

Our weekly CSA (Community Service Agriculture) farm share has been providing us with several types of Asian greens this year, ranging from bok choy to yukina savoy. They have all been scrumptious and top my list of favorite green foods. My entire family has been enjoying the sustenance from these Asian greens too- we can’t seem to get enough of their delicious flavor and nourishment.

While bok choy is certainly the most common among Asian greens, don’t let that stop you from trying more varieties; almost all can be prepared and cooked the same way. Bok choy is delicious in soups and stir-fries but can also be used to make raw salads, appetizers and main dishes- its mild, sweet flavor makes it wonderfully versatile. Bok choy is also unique compared to other types of greens because of its crisp white stalks, when cooked they take on a marvelous, almost creamy texture.

Here is a simple recipe (a favorite of mine) featuring bok choy and all its glory. The ease of preparation and lightness of this dish make it a great option for summer- it can be prepared in a half an hour or less! Flavorful broth, bok choy, and soba noodles make this meal not only tasty but will fortify your body too.

Bok Choy and Soba Noodles in Broth

Ingredients:

8 ounces soba noodles
2-3 Tbsp of vegetable stock (for sautéing)
1 onion, chopped
3 garlic cloves, minced
2 carrots, peeled, sliced in thin rounds
½ lb crimini mushrooms (could use shiitake or button mushrooms), sliced
1 head bok choy (or other Asian greens)
8 ounces tofu, cubed
2 cups water
1/3 cup tamari
2 scallions, sliced thinly
1 Tbsp minced ginger

Directions:

Cut off the bottom 1-inch of the bok choy. Separate the leaves from the stems of the bok choy. Chop the stems and leaves into 1-inch pieces (keep the leaves and stems in separate bowls as the stems will need more time to sauté than the leaves).
In a large skillet over medium heat, saute the onion in the vegetable stock until tender and translucent, about 3-4 minutes.
Add the garlic, bok choy stems, carrots and mushrooms, saute for 2 more minutes.
Add the bok choy leaves, tofu and the rest of the ingredients and simmer for 10 minutes.
Meanwhile bring a large pot of water to boil. Add the soba noodles and boil for 5 to 7 minutes. Drain.
Add the soba noodles to the bok choy mixture and gently stir together. Ladle noodles and broth mixture into shallow bowls and serve.