2headsbaby bok choyroughly chopped, about 3 to 4 cups
Heat the sesame oil in a large soup pot over medium heat. Add the onion, mushrooms, ginger, garlic, and red pepper flakes. Cook until the onion is translucent, stirring frequently, about 5 to 7 minutes.
Pour in the vegetable broth and add the miso paste. Use your spoon to break up the miso as needed. Increase heat and bring to a boil.
Add the dry soba noodles to the pot, and cook according to package instructions until tender. Mine usually take about 6 to 8 minutes.
Halfway through the noodle cooking time, stir in the chopped bok choy. Once the noodles are tender and the bok choy has wilted, stir in the lemon juice. Taste and adjust seasonings as desired.
This serves 4 as a side and 2 or 3 as a main dish. Feel free to add tofu for more protein.
Look for miso in the refrigerated condiment section of your grocery store. Soba noodles are usually found in the international aisle.
Keep leftovers in an airtight container in the fridge for 3 days. Reheat in a saucepan over medium heat, stirring occasionally, until warmed through. If the noodles have absorbed most of the broth, add more liquid as needed while reheating.