• 2 small carrots, sliced
• 2 stalks celery, sliced
• 1 handful sliced button mushrooms
• seasoning for soup (to your taste): I used low sodium tamari, some miso, mushroom powder, and sea salt
• 1-2 generous handfuls organic edamame, thawed (about 1/2 cup–I used the 365 frozen kind from Whole Foods)
• 3-4 bundles of soba noodles

Toppings (use whatever you like!):

• 1 small bunch enoki mushrooms (about 1/4 cup)
• avocado slices
• radishes, thinly sliced
• green onions + cilantro, chopped
• baby kale and/or baby spinach, also basil if possible
• for serving: fresh lime wedges, sesame oil and sriracha

1. Before you start making the soup, get all your toppings (accessories) prepared. It’s useful to have them all ready on one plate.
2. Cook soba noodles as directed by the package, and divide into bowls. Add your toppings (listed above) to each bowl.
3. Boil some water, about 4-5 cups.
4. Add the sliced carrots and celery and let it come to a rolling boil, about another 5 minutes.
   Lower the heat to medium.
5. Add the sliced mushrooms and edamame to the pot and let them cook for 3 to 5 minutes.
6. Once you are satisfied with the tenderness of the veggies, turn off the heat and season to your taste. I used a splash of low sodium tamari, a generous pinch or two of mushroom powder, and a pinch of sea salt.
7. Pour the soup into your soba noodle bowls. Before serving, add fresh lime juice, sesame oil and Sriracha to your taste. I also like to sprinkle in some black pepper.
8. Enjoy!