Vegetable and Soba Soup

This light, broth soup is great any time of year, but especially during the spring and fall, when our bodies crave warmth but not necessarily density. Soba noodles and carrots nourish the liver, and the cabbage is great for digestion. The garlic, shallots, ginger and shiitakes all give an extra boost to the immune system, too.

• 2 tablespoons sesame oil
• 2 large shallots, finely chopped (about ½ cup)
• 4 garlic cloves, finely chopped
• 1 tablespoon peeled fresh ginger root, finely chopped
• 4 cups vegetable stock
• 2 cups water
• 6 tablespoons fresh lime juice
• 1 package lotus root soba noodles
• 1 large carrot, peeled and grated
• ½ small savoy or napa cabbage, sliced in ½ inch strips
• 1 ounce dried shiitake mushrooms, soaked in warm water for 30 minutes, stems discarded, and sliced thin (about 1 1/4 cup
• 1 cup chopped scallions
• 2 tablespoons shoyu, or to taste
• 1/2 cup cilantro leaves, for garnish (optional)

Heat oil in large pot over medium heat.

Add shallots, garlic and ginger; sauté 2 minutes.

Add stock, 2 cups water, 4 tablespoons lime juice, and bring to boil.

Add soba noodles, stir, and bring to boil again.

Reduce heat; and simmer 5 minutes.

Add carrots, cabbage, shiitakes and their soaking liquid; simmer 2 minutes.

Add scallions, shoyu and remaining 2 tablespoons lime juice.

Serve immediately, garnishing with cilantro leaves.

Serves 4

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