Hearty Miso Soba Noodle Soup

Hearty Miso Soba Noodle Soup (serves 4)

Broccoli – 2 heads

Carrots – 2 medium

Zucchini – 1 large

Soba Noodles – 1 bundle from package or ½ inch diameter of dry noodles

Dandelion Greens- 1 bunch

Miso – 2 Tablespoons

Water – 6 cups

Shoyu – 2 Tablespoons

Toasted Sesame Oil – 1 Tablespoon

Coconut Oil – 1 Tablespoon

1-2 Eggs (optional)

Mix miso in 2 cups cool water and set aside.  Do not boil miso as the vital enzymes of this beneficial probiotic bacteria will be depleted.  Chop broccoli and carrots and sauté in pan with coconut oil over medium heat for 7 minutes.  In a separate pot, bring 4 cups water to a boil.  Once boiling, add noodles and eggs (if desired) and simmer for 3 minutes.   Strain noodles/eggs from water, saving the water for the soup.  Add shoyu and chopped zucchini to broccoli carrot sauté and cook for 5 minutes.  Add chopped dandelion greens to the veggie sauté and cook 5 more minutes or until veggies are to taste.  Add toasted sesame oil once sauté is complete.  Combine soba noodles/eggs, leftover noodle water, miso water and sautéed veggies and serve immediately.