Paula was working so we had a simple soup that could be made in just a few minutes. She found this soup, Sesame Soba Noodle Soup, in the March 2016 issue of Rachel Ray magazine.
Anyone can make this soup with just a few ingredients. Here’s how: In a large pot, heat 2 tablespoons of sesame oil over medium. Add 6 cloves of sliced garlic and cook, stirring often, until softened, about 2 minutes. Add 8 cups of chicken stock, 2 tablespoons of ponzu sauce, 1 tablespoon of soy sauce, 2 teaspoon of minced ginger, a little crushed red pepper and 3 star star anise pods. Bring to a boil.
Reduce the heat to medium-low and stir in at least 6 ounces of soba noodles and 1 pound of trimmed baby bok choy. (We used snow peas instead since I am not a big fan of bok choy…) Cook until the noodles are tender, about 3 to 4 minutes.
Discard the star anise pods and divide the soup among bowls. Drizzle each serving with 1 tablespoon of sesame oil and top with some shredded carrot and sesame seeds.
Enjoy! This soup was ready in about 20 minutes and we were able to sit down and enjoy a pretty tasty meal.