Shiitake Bok Choy Soup with Noodles Gourmet Magazine, February 1999 Yield: 4 servings 1/2 lb. bok choy 1/2 lb. fresh shiitake mushrooms 6 scallions 8 grams Katsuobushi (dried bonito flakes; about 2/3 cup) 6 oz. thin Asian wheat or buckwheat noodles Cut bok choy crosswise into 1/4-inch thick slices. Discard stems from mushrooms and cut caps into thin slices. Cut scallions diagonally into thin slices. In a 5 - 6-quart kettle bring 6 cups water to a boil with katsuobushi and boil 1 minute. Pour stock through a fine sieve into a large bowl and discard katsuobushi. Return stock to kettle and add bok choy, mushrooms, and noodles. Simmer soup, uncovered, until noodles are tender, 2 to 5 minutes, depending on type of noodle. Season soup with salt and pepper and stir in scallions. Note: This is one of the "5 ingredient recipes" I have included from the February 1999 issue of Gourmet Magazine. The others are: Panbrowned Brussel Sprouts, Oranges and Prunes in Cardamom Tea Syrup, Savory Mashed Limas, "Adult" Pimiento Cheese and Mom-Mom Fritch's Peanut Butter Cookies.

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