Shiitake Miso Noodle Soup
Ingredients
- 1 large yellow onion sliced
- 1 bunch fennel stalks roughly chopped or kept long
- 2 stalks celery roughly chopped
- 2 large carrots roughly chopped
- 1 cup shiitake stems save caps for soup
- few scallions
- 2 cloves garlic
- 1 inch ginger knob
- 8-10 cups water
- 4 tablespoons white or red miso heaping
- 2 tablespoons rice vinegar
- 2 tablespoons tamari
- handful dulse leaves OR 1 sheet kombu
- to taste sea salt
- 1 cup broccoli florets
- 1 cabbage sliced
- 1 cup shiitake mushroom caps sliced
- to taste avocado
- to taste chopped scallions
- to taste toasted sesame seeds
- to taste chili oil or crisp
- as desired cooked noodles rice, udon or ramen
Instructions
- Add all vegetables, shiitake stems and ginger to a pot with water. Bring to a boil then simmer for about an hour.
- After an hour, add dulse, tamari and rice vinegar. Simmer for another 15 minutes.
- Strain and return clear broth to pot. Mix in miso until dissolved.
- Add your favorite raw vegetables to hot broth to quickly cook for about two minutes.
- Plate your favorite cooked noodles, top with avocado, sesame seeds, chili oil and enjoy.
