Soba Noodle & Sweet Potato Soup

Patrick and I made this dish about a month ago at the beginning of the year when our bodies were wanting some fresh, clean foods and a palette cleanse after all of our holiday travels. This soba noodles and sweet potato soup hit just the spot on a cold evening! We were able to use sweet potatoes held over from our CSA. They're great to store in the pantry. Soba noodles are also something we typically keep in the pantry and homemade chicken stock is always in our freezer. After picking up the remaining vegetables on a weekly grocery store run we were able to make this without any trouble. With one small exception! The grocery store didn't have miso so I was forced to omit this.

Soba Noodles & Sweet Potato Soup inspiration from "A Clean Slate" cookbook
   Serves 4
2 tbsp extra virgin olive oil
1 tbsp ginger, peeled and small dice
4 scallions, whites and greens separated and sliced thin
3 garlic cloves, minced
4 oz shiitake mushrooms, thinly sliced with stems removed
1 sweet potato, peeled and 1/2" cubes
3 cups chicken stock
3 cups water
4 oz soba noodles
2 heads baby bok choy, sliced into 1/2" pieces
1/2 cup miso (we omitted)
1 tbsp fresh lime juice

   Heat oil in a large saucepan over medium heat. Add ginger, scallion whites, and garlic; cook, stirring, until fragrant (about 2 minutes). Add mushrooms and cook, stirring occasionally, until tender, about 2 minutes more. Add sweet potato and toss to coat. Add the stock and water, and bring to a boil. Reduce heat and simmer until sweet potatoes are tender, 6 to 8 minutes.
   Meanwhile, cook soba according to package directions. Drain and rinse under cold water.
   Add bok choy to sweet-potato mixture, and cook until leaves are just wilted and stems are crisp-tender, about 2 minutes. Stir in cooked noodles. Remove from heat.
   Remove 1 cup hot broth, and whisk in miso until smooth, then stir into soup. Add lime juice, and season with salt. Serve soup immediately topped with scallion greens.

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