Difference between revisions of "Shiitake Bok Choy Soup"
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* 6 ounces thin Asian wheat or [[soba|buckwheat noodles]] | * 6 ounces thin Asian wheat or [[soba|buckwheat noodles]] | ||
| − | == | + | == Procedures == |
# Cut [[bok choy]] and scallions into ¼ inch slices. | # Cut [[bok choy]] and scallions into ¼ inch slices. | ||
# Add katsuobushi to boiling watch , add stock , [[bok choy]], [[mushroom]]s, and noodles. | # Add katsuobushi to boiling watch , add stock , [[bok choy]], [[mushroom]]s, and noodles. | ||
# Cook for approx 3 – 6 minutes. | # Cook for approx 3 – 6 minutes. | ||
| − | [[Category:Japanese | + | [[Category:Japanese cuisine]] |
| + | [[Category:Soup Recipes]] | ||
[[Category:Soba Recipes]] | [[Category:Soba Recipes]] | ||
[[Category:Shiitake mushroom Recipes]] | [[Category:Shiitake mushroom Recipes]] | ||
| − | |||
Latest revision as of 06:44, 14 July 2012
Ingredients
- ½ pound bok choy
- ½ pound fresh shiitake mushrooms
- 6 scallions
- 8 grams katsuobushi
- dried bonito flakes, about ⅔ cup (optional)
- 6 ounces thin Asian wheat or buckwheat noodles
