Soba Noodle Soup

8 oz. packet soba noodles
64 oz. vegetable stock
4 oz. snow peas, cut into thin strips
1/2 c. mushrooms, sliced
2 small carrots, cut into thin strips
3 garlic cloves, minced
6 spring onions, sliced
1 in. piece fresh ginger, cut into julienne strips
1/2 Tbsp. cilantro, chopped
1/3 c. soy sauce
1/4 c. mirin, sake, or cooking wine
1 c. bean sprouts

Cook the noodles according to the packet instructions. Drain.

Combine the vegetable stock, snow peas, mushrooms, carrot, garlic, spring onion, and ginger, and cilantro in a large saucepan. Bring slowly to the boil, then reduce the heat to low and simmer for 5 minutes, or until the vegetables are tender. Add the soy sauce, sake, and bean sprouts. Cook for a further 3 minutes.

Divide the noddles among four (or however many people you're serving) large serving bowls. Ladle the hot liquid and vegetables over the top.

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