Asian Inspired Buckwheat Noodle Soup

I've been posting a lot of recipes that use our HA veggies on my food blog, www.violincyn.wordpress.com so please check that out! Here's what I made for dinner last night with some things from this week's share.

This made enough soup to easily serve 4 as a meal

• 1 32 oz. container mushroom stock, or other vegetable stock
• 8 baby bella mushrooms
• 1 head bok choy
• 1/4 large head of cabbage
• 1/2 onion, chopped
• 1 large garlic clove, chopped
• 1 tsp asian chili sauce
• 3 servings buckwheat noodles
• 1 package of tofu, cubed
• 4 hardboiled eggs

1. Saute the onion in the bottom of your soup pot, add the garlic after a couple of minutes and cook for another couple of minutes.

2. Add the mushrooms and let brown.

3. Add the cabbage and bok choy, salt and pepper, a splash of soy sauce, and the chili sauce. Allow the greens to cook down over medium heat, about 8 minutes.

4. Add the stock and tofu and bring to a boil.

5. Add the noodles and cook another 5 minutes until the noodles are done.

6. Garnish with sliced hard boiled eggs.