Title: Soba with Shiitake, Bok Choy, Ginger, and Scallions
Categories: Chile Japanese Pasta
Yield: 3 Servings

1/4	lb	Fresh shiitake mushrooms
1/2	lg	Head of bok choy (or 2 small
		Salt
8	oz	Soba noodles
3		Cl Garlic; finely chopped
1	tb	Fresh ginger root; grated
10	sm	Thai hot chile peppers; thin
1		Scallion; thinly sliced
1 1/2	ts	Dark sesame oil
2	tb	Mirin (sweet cooking sake)
2	tb	Shoyu or soy sauce
2	tb	Cilantro; coarsely chopped
1	ts	Toasted sesame kernels

Recipe by: Annie Somerville in "Fields of Greens" Preparation Time: 0:10 Set a large pot of water on the stove to boil. Remove the mushroom stems and cut the caps into 1/2-inch slices. (The stems can be saved for stock.) =46or small heads of bok choy, slice the stem lengthwise, leaving leaf and stem together. For a large head, slice the stems diagonally, 3/4 inch thick, and slice the leaves into 2-inch-wide ribbons.

When the water boils, add 1 teaspoon salt. Add the noodles and cook as directed on the package, about 8 to 10 minutes. While the pasta is cooking, heat a large saute pan; add the shiitake mushrooms, 1/4 teaspoon salt, and 1/4 cup water. Saute over medium heat for 3 to 4 minutes, then add the garlic, ginger, chiles, and bok choy and saute for 2 minutes.

Drain the pasta in a colander when it is just tender. Reduce the heat under the saute pan and add the scallion, sesame oil, mirin, and soy sauce. Quickly add the noodles, taking care not to overcook the bok choy. Remove from the heat, toss the noodles with the vegetables and cilantro, and season with salt to taste. Sprinkle with the sesame seed.

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