1 jewel yam (A Japanese sweet white potato will work too), sliced thin with a mandolin or knife
Handful of shitake mushrooms, rinsed and sliced thin
1 package of Japanese straw mushrooms
1 zucchini, or sliced thin with mandolin into “angel hair”
1 handful of broccoli, cut into small florets
1 pack of buckwheat or millet soba (We love King Soba Organic Millet Noodles)
Handful of scallions, sliced
2 tablespoons of red miso
Handful of watercress, rinsed
Optional: 1 packet of dashi
Toasted sesame seeds
Gochugaru pepper or cayenne pepper

In a small pot, boil water. Add soba noodles to water, lower heat to a rolling boil. While cooking, make sure noodles don’t stick by separating them occasionally with chopsticks or a fork. When noodles are done (but not mushy), empty them into a strainer and immediately run them ice cold water, massaging the noodles so they stop cooking. Set aside.

In medium-sized pot, fill with 4 cups of water. Bring to a boil. Add packet of dashi and red miso. Lower heat to simmer until miso has dissolved, about 5 minutes. Add sliced yams, mushrooms, zucchini and broccoli. Let cook for 5-8 minutes until vegetables are tender. Turn off heat. Add cooked noodles.

Ladle soup with veggies and noodles into separate bowls. Garnish with sesame seeds, hot pepper and a few watercress leaves. Serve hot.