Instructions: * The mix I used was snap peas, mushrooms, carrots, and onions.

Cook the soba noodles in boiling water for 5-6 minutes. Drain, rinse with cold water.

Soak the dried shiitakes in hot water for at least 10 minutes. Remove, cut off stems, slice the mushrooms. Carefully pour most of the soaking broth into a large saucepan, leaving any grit behind.

Add the 4 cups of water, grated ginger, and any fresh vegetables you are using to the saucepan with the mushroom soaking water. Bring to a boil, then simmer for several minutes, until the carrot is almost tender. Add the frozen vegetables and the shiitake mushrooms. After 5 minutes, or when the vegetables are tender, add the cooked soba and the tofu.

Mix the miso, mirin, and rice vinegar. Add hot broth from the saucepan, as needed, to make a smooth paste. When the noodles are hot, remove the pan from the heat and stir in the miso paste.

Serve in a large bowl with chopsticks, or a fork, and a large spoon.

NOTES : This was inspired by the Japanese Style Soup in Breast Cancer? Breast Health! by Susun Weed. (see veg-recipes)

My pantry is close to bare, and we were starving. So I made up a very easy and satisfying soup from the few remaining things I have on hand. Basically, this is just some water, miso, soba noodles, and frozen veggies. You could use any veggies you have, frozen or fresh. Any pasta would work, well, too, but the soba noodles provide good protein and fiber. I added the shiitake mushrooms simply because I had them, and they are so good for you.

Mollie Katzen has a sauce recipe that mixes mirin and miso, so I added some mirin to my soup. It did not make it too sweet, but did boost the miso a bit.

DH added a spicy ginger and garlic soy sauce to his bowl; I added a splash of tamari to mine.

Easy, nourishing, quick, and comforting. Ill make this regularly.

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