Ginger & Shitake Mushroom Miso Soup

4 cups   organic vegetable stock
1 inch   fresh ginger, finely chopped
2 cloves fresh garlic, chopped
1 ½ cup  shitake mushrooms, stems removed and sliced
1 cup  Chinese cabbage, sliced thinly
2   scallions, chopped
1 bunch  Soba noodles
2 T  cilantro, chopped
½ t  red chili paste
2 T  miso
Juice of 1 lime

 
Combine everything but the miso in a stock pot and simmer until the soba noodles and the vegetables are cooked; about 10 minutes.

Stir in the miso just before serving being careful not to let it boil.

Taste for seasonings and if needed, add a splash of rice wine vinegar.

Garnish with fresh chives.

Serves 4