During the winter, noodle bowls are the way to go. It was an especially cold day when I decided to make this dish for lunch. I braved the slush and snow to pick up some juicy shiitake mushrooms and tender baby bok choy from the grocery store. Thank goodness the store is just a short walk away. Garlic, soy sauce, shiitake mushrooms, baby bok choy, and a dash of sriracha in the broth. Simmered until the veggies were tender before ladling it over a generous serving of Japanese somen noodles.