Soba Bowls

1 pound whole-wheat spaghetti

2 tablespoons vegetable oil, plus some for the pasta and some for drizzling

1 large onion, thinly sliced

2 large garlic cloves, chopped

1 cup shredded carrots

1 medium zucchini, halved and sliced into ½-inch thick half moons

16-20 shiitake mushrooms, stemmed and thinly sliced

1 head bok choy, cored and coarsely chopped

2 quarts (8 cups) chicken or vegetable stock

1 cup fresh bean sprouts

2 tablespoons toasted sesame seeds

1 tablespoon ground coriander

1 tablespoon chili powder

½ teaspoon cayenne pepper

Tamari (aged soy sauce)

Place a large pot of water over high heat and bring to a boil. Liberally salt the water, add pasta and cook al dente. Drain and toss with a little vegetable oil.

While the pasta water is coming to a boil, place a large soup pot over medium-high heat and add 2 tablespoons vegetable oil. Add the onion, garlic, carrots and zucchini and cook until onions and zucchini start to get tender, 4 to 5 minutes. Add the mushrooms and bok choy and cook 2 to 3 minutes. Add the stock, bring to a bubble and simmer for 5 minutes. Add bean sprouts and remove from heat.

In a small bowl combine toasted sesame seeds, ground coriander, chili powder and cayenne pepper; reserve for garnishing the soup.

To serve: Use a pair of tongs to twist a portion of pasta into a nest and transfer to a soup bowl. Douse the noodles with some tamari and sprinkle with the sesame-spice mixture. Ladle the vegetables and broth over the noodles and serve with chopsticks and large spoons for slurping.

Serves six.

Nutrition values per serving: 430 calories, 8 g fat (1 g saturated), 78 g carbohydrates, 14 g fiber, 19 g protein, 5 mg cholesterol, 930 mg sodium.

"Just In Time" by Rachael Ray (2007, Clarkson Potter, $19.95)