Gingery Beef Broth With Soba Noodles and Bok Choy

In ‘Williams-Sonoma: Soup of the Day’

• Ready In: 1 hr
• Serves: 6

Ingredients

• 2  green onions
• 2  cups beef broth
•  fresh ginger, 2 inch piece peeled and thinly sliced
• 1  garlic clove, crushed
•  salt
• 1  tablespoon canola oil
• 2  baby bok choy, quartered
• 1⁄4 lb cremini mushroom, thinly sliced
• 5  ounces  soba noodles
• 1  teaspoon soy sauce
•  hot sauce, such as Sriracha, for serving

Directions

1. Thinly slice the green onions, reserving the white and pale green parts in one bowl and the dark green parts in a separate bowl.
2. In a large, heavy pot, combine the broth, 3 cups water, the ginger, garlic, and the white and light green parts of the green onion and bring to a boil over med-high heat.
3. Decrease the heat to low and simmer for 20 minutes.
4. Strain the liquid discarding the solids, and return the broth to the pot.
5. Season with salt and keep warm over low heat.
6. In a frying pan over med-high heat, warm the oil.
7. Add the bok choy and mushrooms and sauté, stirring frequently, until the vegetables begin to caramelize and soften, about 6 minutes; set aside.
8. Return the broth to a boil and add the soba noodles.
9. Cook, stirring occasionally, for 4 minutes.
10. Add the bok choy, mushrooms and soy sauce and stir to combine.
11. Serve, garnished with the dark green onions slices.
12. Pass the hot sauce at the table.