Rach on the Radio - Soba Bowls

Soba Bowls

• 1/4 cup high-temperature cooking oil, such as safflower or canola
• About 1/2 pound shitake mushrooms, thinly sliced
• About 1/4 pound maitake (hen of the woods) mushrooms, thinly sliced
• 2 carrots, peeled and cut into matchsticks
• 1 large parsnip, peeled and cut into matchsticks
• 2 medium leeks, trimmed and cut into matchsticks, washed and well drained
• 2 inches fresh ginger root, peeled and grated
• 3 to 4 cloves of garlic, thinly sliced
• 1 red Fresno chili pepper, halved, seeded and thinly sliced
• Salt and black pepper 
• 2 quarts chicken or vegetable stock
• 4 to 6 tablespoons Tamari sauce, to taste
• 1/4 pound enoki mushrooms, separated 
• 1 package soba or 1/2 pound whole wheat spaghetti or thin spaghetti
• Chopped shiso leaf or cilantro, for garnish
• Chopped scallion greens, for garnish