Soba broth

[mific]

Here's the second soba recipe. More of a winter one, this time. 

Prep and cooking time: 20 minutes | Servings: 1

Ingredients:
2 shiitake mushrooms, soaked min. 8 hrs, stemmed and sliced, or, 2 sliced fresh button mushrooms
1 egg, hardboiled then sliced in two, added while still hot, before serving the soup
1.5 cups vegetable or chicken stock
1 serving of dried soba noodles (see here re this)
2 Tbsp mentsuyu sauce (Asian grocery stores will have it, but the soy sauce part might not be GF. For recipe, see below)
0.5 baby bok choy (sliced) or a handful of baby spinach leaves
2 green onions (spring onions), finely sliced diagonally

Other veggies which are good - sliced snow peas, or beansprouts. And obviously, you can add shredded cooked chicken, turkey, prawns, etc if non-vegetarian.

Optional: Garnish - sprinkle of sesame seeds, a dash of chili sauce or 1 tsp finely sliced red chili pepper

Directions:
Boil egg in a small pot for 7-10 min. Start the egg just before starting the soup. Once soup is done, drain the egg, drench in cold water briefly, peel, slice in half and put the warm egg on top of soup.
Bring stock and seasoning to a boil. Reduce heat to low and add the mushrooms and soba noodles. Simmer for 4 min. Add the bok choy (and snow peas if using) then bring back to the simmer and cook another 2 min. Add the spring onion (and bean sprouts if using) to serving bowl. Pour on the cooked soup, then add the egg, and garnish.

Mentsuyu sauce: (good for this, tempura, or as a lighter soy sauce)  Yield: 1 cup 

Ingredients:
1/2 cup GF Soy Sauce
1/2 cup Mirin
1/4 cup Sake (Japanese rice wine)
1 handful of Dried Bonito Flakes

Directions: Put all the ingredients in a pot. Let it boil and remove from heat. Cool completely in the pot. Strain out the bonito flakes when putting it in a container. Store up to 4 weeks in fridge.