Buckwheat Soba Noodle Soup

I might have a slight obsession with my pressure cooker now that we have become friends... Long story, but about 8 years ago I had one explode in my face, ALL my own fault, and got second degree burns, I've since healed and learned people, pressure cookers are ahhhhmazing!!! Especially for a gal who likes soup that takes only 30 minutes from start to finish, but tastes like it could have been cooking for hours. Mmmmm.... Tasty soup. 

Farmers Market

1 medium Onion, medium dice

4-5 medium cloves Garlic, minced

1/2-1 whole roasted Pablano Pepper, 1/4" dice

Co-Op

1 bunch of Curly Kale (about 8 lrg leafs worth), de-stemmed, cut into 2" pieces

2 medium Carrots, peeled, 1/2" dice

4 tbs Soy Sauce (or qty to taste preference)

1 whole package (2 packs come per package) Buckwheat Soba Noodles  (refrigerator section, Anne Chuns brand)

1/2 Lime, juiced

Costco

1 cup dried Shitake Mushrooms

In a large pressure cooker, place 10 cups of water along with veggies, except Kale) (you can eat the stems of the kale though, just clean them well, chop them up and add them here. They're tough and only soften with longer cooking times than leaf) and soy sauce. Lock on lid, bring to boil and let steam for 15 minutes. 

Once depressurized, add noodles and kale leafs then stir gently until kale brightens in color and noodles seperate, check for salt and enjoy.