Shiitake, Swede and Soba Noodle Soup

With bones saved from our roast bantams I had a big pot of fresh stock sitting on the stove.  After having left over risotto for lunch I felt like something lite for dinner so a Japanese type broth was in order.

Again, dinner came in under $5 with the help of home made stock and free self-seeded tat-soi from the garden.  Soaking the mushrooms and seaweed gives the soup a more authentic Japanese flavour.

Shiitake, Swede and Soba Noodle Soup Recipe
Serves 4-5

3L Chicken or Vegetable Stock
1 Large Swede, peeled and diced to 1cm cubes
10 Dried Shiitake Mushrooms
10cm Strip of Dried Kelp (optional)
3 Bundles Soba Noodles
1T Soy Sauce
2t Sesame Oil
2 Big Bunches Tat-Soi or Pak-Choi, divided and rinsed well

At least 1 hour before meal time pour 1 litre of warm water over shiitake mushrooms and seaweed and leave to soak, weigh down mushrooms with a small plate if needed.

When ready to prepare the meal set a large pot of water to boil and throw in the soba noodles.  If the water looks like it's going to boil over add half a cup of cold water to slow it down, this is called 'Surprise Water', a Japanese trick I learned a few years ago.  When noodles are done (usually 3 'surprises') drain and rinse well under cold water.  Set aside.

Meanwhile strain stock from mushrooms and add to chicken stock with the seaweed strips.  Rub any grit off the mushrooms and cut into halves or quarters, add these to stock too along with the swede.  Put stock over a high heat and just before it begins to boil remove the seaweed and discard.  Add soy sauce and sesame oil - and maybe a little salt, mine need it because there was very little in the stock I'd made.  Boil for 5 minutes until swede is tender and then add the tat-soi and cook for another 3 minutes.  Remove from the heat and stir in the soba noodles to warm and serve.  This would be nice topped with sliced spring onions too.