Step 1

Bring the first 7 ingredients to a simmer in a tall 4 quart saucepot. Simmer for 20 minutes or until the vegetables are tender.

Step 2

Add the greens and cook for a minute more.

Step 3

Taste the soup and gauge the seasoning. If you used chicken stock from a package it may not need any seasoning. If you use homemade stock you’ll probably need a pinch or two of kosher salt.

Step 4

Soba noodles

Step 5

I like to cook the soba noodles in lightly salted water in advance, rinse them in cool water, then toss in a little sesame oil to coat and hold them until I need them.

Step 6

The can be stored in the refrigerator in a covered container for a day or two. To serve the noodles can be portioned into bowls, reheated quickly, covered in the microwave to take the chill off, and you can ladle the (very hot) soup, vegetables and mushrooms over the top.

Step 7

Drizzle the soup with sesame oil if using (no need to garnish with it if you toss the noodles in some) along with the chopped cilantro (if using). Garnish with a few edible flowers and serve with chopsticks.