This recipe is a fairly quick, 1-bowl soup recipe (increase the measurements accordingly). I didn’t stick to any kind of traditional miso or soba recipes, here. Also, I didn’t have in the fridge things like spring onions, which I would highly recommend as a garnish (see “note,” below). Still, this was a very satisfying bowl of soup and noodles.
Mushroom Miso Soup with Soba Noodles
Time: 10-15 minutes
- 2 dried shiitake
- 2 dried wood-ear mushrooms
- 2 c + 1 c boiling water
- 1 t olive oil
- 2 t onion, minced
- dash of salt
- 2 t carrot, small dice
- 1/4 t, fresh ground pepper
- dash or two of cayenne pepper
- 1/2 no-salt bullion cube
- one thumb of soba noodles
- 1 T white miso paste
- 1/2 c roughly cut spinach
- Place dried mushrooms in a bowl and cover with 1-2 cups of boiling water. Cover the bowl with a plate and let the mushrooms reconstitute. I let the mushrooms sit for more than 20 minutes. Cut off the shiitake stems, and thinly slice the shiitake mushroom caps and the wood-ears.
- Add the olive oil to a heated, small saucepan. Add the onion and salt, and cook until just translucent.
- Add the carrot, and bring continue to cook until the carrot begins to soft. Add the black pepper and cayenne and cook until fragrant.
- Add the mushrooms, and continue to cook on medium-high until the carrots and onions get a little caramelization.
- Add 1/2 veggie bullion and 1 cup of water. Keep on medium heat and cover.
- Bring a 4 cups of water to boil in a medium-large saucepan. Cook the soba noodles for 3 minutes. Drain and put in your soup bowl.
- To your blow, add fresh spinach.
- Turn the heat off of the small saucepan and add the miso paste (never boil the miso). Stir until miso is dissolved.
- Pour the miso soup onto the spinach and noodles in the blow.
Note: not added to my recipe, only because I didn’t have them on hand, garnish with thinly sliced spring onion.