1 tbsp. vegetable oil
2½ cups mushrooms, trimmed and sliced (shiitake or cremini)
4 scallions, sliced, with white and green parts separated
3 cloves garlic, minced
2-3 tsp. grated fresh ginger (peeled)
5 cups reduced-sodium chicken stock
2 cups water
6 oz. soba noodles
2 cups shredded cooked chicken
12 oz. baby bok choy, ends trimmed
Juice of 1 lime
1 tbsp. low-sodium soy sauce
Kosher salt, to taste
Heat the oil in a stockpot or Dutch oven over medium-high heat. Add the mushrooms, white scallion parts, garlic and ginger to the pan. Cook, stirring occasionally, until the mushrooms begin to soften, about 5 minutes. Stir in the chicken stock and water and bring to a boil.
Add the soba noodles to the pot and cook at a boil for 5 minutes. Stir in the shredded chicken and bok choy and cook 2 minutes more, until noodles are tender and bok choy is wilted and slightly softened. Stir in the lime juice and soy sauce. Adjust seasoning with kosher salt if needed. Top with scallion greens. Serve warm.