Ingredients

The following ingredients have 4 Servings
  • 8 ounces shiitake mushrooms (stems discarded and caps sliced)
  • 1 tablespoon (15 mL) extra virgin olive oil
  • ⅓ cup finely chopped scallions (3-4 scallions roughly)
  • 2 garlic cloves (minced)
  • 2 teaspoons grated ginger
  • 5 cups (1.25 L) water
  • 3 tablespoons white miso paste (see notes)
  • 4 ounces soba noodles
  • 2 cups (2 oz) roughly packed baby spinach
  • 1 tablespoon tamari or soy sauce (plus more to taste)
  • ½ teaspoon toasted sesame oil (plus more for drizzling)
  • 1 tablespoon rice vinegar
  • ¼ teaspoon dried red pepper flakes
  • kosher salt

Instruction

  • Prepare the mushrooms by remove the stems and cleaning with a damp cloth or paper towel. Then slice the mushrooms.
  • Heat the olive oil in a large saucepan over medium heat. Add the mushrooms and a few pinches of salt and stir. Let the mushrooms cook until soft, about 5 minutes, stirring only occasionally. Add the scallions, garlic, and ginger, and cook 1 more minute. Add the water and bring to a low simmer. Scoop some of the simmer water into a small bowl and add the miso paste, stirring until it dissolves, then add it back into the soup pot. Simmer over low heat for 15 minutes.
  • Bring a medium pot of water to a boil. Prepare the noodles according to the instructions on the package (*I prefer to cook them fairly al dente, because they will be going into the hot soup). Drain the noodles and add them to the soup pot, followed by the spinach, tamari (or soy sauce, if using), sesame oil, rice vinegar, and red pepper flakes. Stir until the spinach is wilted. Season to taste with tamarin and a drizzle of toasted sesame oil.