- 1/2 pound bok choy
- 1/2 pound fresh shiitake mushrooms
- 6 scallions
- 8 grams katsuobushi (dried bonito flakes; about 2/3 cup)
- 6 ounces 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- to 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.