1 quart vegetable broth
1 quart water
4 strips kombu
3 tablespoons soy sauce
1 tablespoon rice vinegar
4 cloves garlic – chopped
1 tablespoon fresh, grated ginger root
1 teaspoon chili flakes (or more if desired)
4 scallions chopped – white and green sections separated
10 ounces shitake mushrooms – sliced
1 zucchini – cut into half moons
3 carrots – thinly sliced
1 small head Napa cabbage – chopped
1/4 cup of miso
juice of one lime
8 ounces buckwheat soba noodles
3 tablespoon sesame seeds


Lightly toast the sesame seeds in a non-stick frying pan over medium heat, until golden. Remove from heat and set aside.
In a large soup pot, bring the broth and water to a boil with the kombu, soy sauce, rice vinegar, garlic, ginger, chili flakes, and scallion whites. Add the shiitake mushrooms, zucchini, and carrots and cook about 10 minutes. Dissolve miso in a small amount of hot broth, then add to the pot. Just before serving, add the lime juice, then stir well.
In a separate pot, cook the soba noodles in salted boiling water according to package instructions. Rinse in cold water to stop the cooking process and to rinse the excess starch.

Divide the noodles among four bowls and top each with the broth and vegetable mixture. Sprinkle with scallion greens and toasted sesame seeds.