This is an easy soup to make, and you might want to double the recipe as it makes about two generous servings.
Makes a great vegetarian meal when served with vegetable egg rolls on the side.

4 oz. package of SOBA NOODLES (you may substitute vermicelli or angel hair pasta)
3 ounce package of SHITAKE MUSHROOMS, washed, stemmed and sliced
32 ounces of VEGETABLE STOCK... you may want to use a little more
1 c. SNOW PEAS, cut into thin strips
1 large CARROT, cut into thin strips
1-2 cloves GARLIC, minced
3-4 SCALLIONS, sliced including green tops
1 inch piece of GINGER, peeled and cut into julienne strips
2-3 Tbsp. LOW SODIUM SOY SAUCE
CILANTRO, for garnish

Cook noodles as directed on package, drain and then rinse with cold water and drain again.
(You will not need all of the noodles.)

Now here is the easy part...
Put all of the ingredients EXCEPT for the noodles, soy sauce and cilantro in a large pot and bring to a simmer and cook until vegetables are done.
Add soy sauce and noodles. (You will not need all of the noodles for this amount of soup.)

Garnish with fresh cilantro and serve!