Vegetable Soba Noodle Soup

I love this dish because it's healthy, versatile and super quick and easy to make. It's the perfect meal on a cold winter night...it's guaranteed to warm you up! You can use whatever vegetables you want....spinach, bok choy, carrots, mushrooms, cabbage...my favorite is a combination of carrots, tofu and enoki mushrooms. The following recipe serves one with a little bit extra.

Ingredients:
Half of a brick of firm tofu, cubed
1 scallion, chopped loosely
1 carrot, sliced into thin pieces
1/3 package of enoki mushrooms (the weird looking ones with the long white stalk and a very small head)
2 cups of water
1 teaspoon of hon-dashi (seafood flavoring, you can find this in any japanese grocery store, M2M in Manhattan sells it, it comes in a small round jar with a red cap. you can find it in the spices aisle)
1 1/2 tablespoon of soy sauce
1 tablespoon of miso (available in many regular grocery stores and all japanese grocery stores)
1 small fistful of dried soba noodles

Directions:
Bring 2 cups of water to a boil
stir in the hon-dashi and soy sauce
Add the carrots and bring down to medium heat
After a few minutes, add the tofu
After another 5-7 minutes add the mushrooms
In a small dish, mix a spoonful of the broth with the miso, until it turns in to the consistency of a thick paste
Add the miso paste to the broth and stir
While you're working on the broth, bring another pot of water to boil
Add the soba noodles and cook according to the instructions on the package (probably will instruct you to cook the noodles for 6 minutes)
Drain the noodles, place in your serving bowl
By now, your soup will be done. Ladle the soup into the bowl with the soba noodles
Garnish with scallions
Sesame seeds would also be a nice finishing touch.