8 ounces shitakes, sliced 3 carrots, sliced 3 bok choy, sliced 1.5 inch ginger, sliced 4 tablespoons miso paste (I used red) 8 cups broth (or half broth, half water) 1 bundle soba noodles 1 container tofu, cubed sliced green onions
Fry shitake mushrooms in oil on medium heat for about 5 minutes. Add carrots, ginger, and bok choy when mushrooms have released their juices. Fry two or three minutes on medium heat. Add liquid and miso paste, boil for a few minutes, and season to taste. Add soba noodles, cook 4 minutes.
Add tofu, remove from heat, top with green onions as desired.