Soba Noodles with Miso Broth

Ingredients

• ½ cup finely sliced green onions
• 8 ounces shiitake mushrooms
• ½ cup shredded carrots
• 1 tablespoon dark sesame oil
• 1 (5-inch) piece peeled fresh ginger, sliced
• 3 tablespoons yellow miso (soybean paste)
• 1 whole garlic head, peeled and crushed
• + 6 more ingredients
• • 2 tablespoons toasted sesame seeds
  • 1 ½ cups shredded napa (Chinese) cabbage
  • 1 (14-ounce) package extrafirm tofu, drained and diced
  • 9 cups fat-free, less-sodium chicken broth
  • ¼ teaspoon crushed red pepper
  • 12 ounces buckwheat soba noodles

Remove stems from mushrooms. Reserve stems. Slice mushroom caps into (1/4-inch) julienne strips; set aside.Combine stems, broth, ginger, and garlic in a large saucepan; bring to a boil. Reduce heat, and simmer 15 minutes. Strain broth through a sieve into a bowl; discard solids. Add miso to broth...

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