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"This is one of my favorite go-to lunches or dinners, from Jules at stonesoup. I love the way she just separates the baby bok choy leaves and doesn&amp;#039;t chop them to pieces. Elegant. \u2014 Kim Walker   Soba noodles are made of buckwheat as well as regular wheat and have a subtle &amp;#039;healthy&amp;#039; flavour. Most other noodles could be used here if you prefer. Likewise, the veg can be varied to suit your taste (and what you have in the fridge!). Baby spinach would be lovely.  Remember that the noodles are going to keep cooking in the broth after you&amp;#039;ve served up so best to slightly undercook first. simple soba noodle soup serves 1 1 1/2 cups vegetable stock handful soba noodles (approx 2oz / 50g) 3 heads baby bok choy, leaves separated large pinch chilli flakes, optional 1 \u2013 2 tablespoons soy sauce Bring stock to the boil in a medium saucepan. Add noodles and simmer for 2 minutes. Add bok choy and chilli and 1T soy sauce and simmer for another minute or until noodles are only just cooked (see note above). Remove from the heat. Taste and add extra soy if needed. Serve hot. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a45885/desperation-dinners-simple-soba-noodle-soup-1855/>