In Traditional Chinese Medicine, wild mountain yam aids in digestion, makes the body stronger, helps stop persistent cough, lowers blood sugar, promotes longevity, soothes mood and regulates sleep.
- 6 in. piece of shanyao (wild mountain yam)
- 1 organic carrot
- 1 organic celery stalk
- 5 shiitake mushrooms
- Dash of salt
- 5 inch piece of kombu
- 3 cups of water
- 1 TSP Soy sauce
- 1 TSP Mirin
- ½ TSP Sesame oil
- 1-2 bundles of dried soba noodles
- 1 organic green onion
- Dried nori seaweed flakes
- Soak the Kombu in 3 cups of water in a pot for at least three hours.
- Chop carrot, celery stalk, and mushroom.
- Bring the water to a boil to make the stock. Take the Kombu out once the water is boiling.
- Place the chopped vegetables in the water and simmer for 20 minutes.
- Using a glove, peel wild mountain yam using a vegetable peel to expose the white flesh. Grate the wild mountain yam. Put half of the wild mountain yam directly into the soup stock. Save the other half of the wild mountain yam to top off the soup.
- Bring a separate pot of water to boil. Cook soba noodles following the instructions on the package. When cooked to al dente, drain the noodles and rinse under running cold water in order to firm up the texture.
- Season stock with soy sauce, mirin, and a dash of salt. Let simmer for additional 5 minutes
- Finely chop green onion to serve as garnish for the soup.
- Arrange soba noodles in individual bowls, top with wild mountain yam, green onion, nori seaweed flakes and vegetables. Pour the broth into the bowls. Drizzle bowls with the sesame oil. Enjoy!