4 c veggie broth
2 c water (or more or less depending on how soupy you want your soup)
2 stalks celery, thinly sliced
2 carrots, thinly sliced
1 bell pepper, cut into bit sized pieces
2 bunches scallions, whites diced & greens cut on bias
8 oz mushrooms, sliced
2-3 cloves garlic, sliced thin
1 inch fresh ginger, sliced thin
1 bunch greens, ribbon cut (I used chard)
1/4 c soy sauce (I used tamari)
4-8 oz thin noodles (I used 6 oz soba noodles)
Saute hard veggies (celery, carrot and bell pepper) in a little bit of broth until tender. About 10 minutes. (You could also saute in oil. I suggest sesame oil for a nice flavor kick.) Add remaining broth and desired amount of water. Add mushrooms, scallions (both whites and greens), garlic and ginger. Bring mixture to a boil. Add noodles and cook until al dente. Turn off heat or reduce to very low and add soy sauce and wilt in greens. Serve immediately.
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