Soba and Sweet Potatoes in Miso-Lime Broth

Name: Soba and Sweet Potatoes in Miso-Lime Broth
Ingredients: 2 tablespoons extra-virgin olive oil; 1 tablespoon freshly grated ginger; 4 scallions, whites and greens separated and thinly sliced; 3 cloves garlic, minced; 4 ounces shiitake mushrooms, trimmed and thinly sliced; 1 sweet potato, peeled and diced; 4 ounces soba or other buckwheat noodles; 2 heads baby bok choy, sliced in ½-inch pieces; 0.5 cup sweet white miso; 1 tablespoon fresh lime juice, plus lime wedges for serving; Kosher salt

By

Martha Stewart Editors

Updated on October 18, 2017

Servings:

4

Cold coming on? This aromatic broth, brimming with vegetables, is just the fix.

Ingredients

2 tablespoons extra-virgin olive oil
1 tablespoon freshly grated ginger
4 scallions, whites and greens separated and thinly sliced
3 cloves garlic, minced
4 ounces shiitake mushrooms, trimmed and thinly sliced
1 sweet potato, peeled and diced
4 ounces soba or other buckwheat noodles
2 heads baby bok choy, sliced in ½-inch pieces
½ cup sweet white miso
1 tablespoon fresh lime juice, plus lime wedges for serving
Kosher salt

Directions

In a medium pot, heat oil over medium heat. Add ginger, scallion whites, and garlic and cook until fragrant, about 2 minutes. Add shiitakes and cook until tender, about 2 minutes. Add sweet potato and toss to coat. Add 6 cups water and bring to a boil, then reduce heat and simmer until sweet potatoes are tender, 6 to 8 minutes.
Meanwhile, cook soba according to package instructions. Drain and rinse well with cold water. Set aside.
Add bok choy to soup and cook until tender, about 2 minutes. Stir in cooked soba.
Remove 1 cup hot broth and whisk with miso until smooth, then stir into soup. Add lime juice and season with salt. Serve with scallion greens and lime wedges.

Marcus Nilsson