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Ginger Miso Soup with Soba Noodles and Shiitake Mushrooms Recipe

serves 2
Course: Soup
Cuisine: asian
Keyword: anti-aging, anti-inflammatory, ginger, miso, noodle soup, ramen

Ingredients

for Ginger Miso Broth

  • 5 cups filtered water
  • 1 2-inch piece of ginger peeled and grated into about 1 tablespoon grated fresh ginger
  • 2 tablespoons white miso

for Ginger Miso Soup with Soba Bowls

  • 4 ounces soba noodles
  • 4 large shiitake mushrooms sliced and sauteed
  • 4-5 stalks of broccolini or broccoli florets cooked
  • 2 eggs soft-boiled
  • 4 cups Ginger Miso Broth
  • to garnish all optional: sliced scallions, fresh sprouts, toasted sesame seeds, a drizzle of toasted sesame oil

Instructions

Make Ginger Miso Broth:

  • In a pot, bring water and minced ginger to a boil, then turn down heat and simmer for about 10 minutes.
  • Place the miso in a small, heat-proof bowl. Add about 2 tablespoons of the hot water from the pot into the miso and stir until the miso is "dissolved." It will not actually dissolve, just loosen into a slurry. Pour the miso water back into the pot and stir. Taste for salt. Stir in additional miso a half tablespoon at a time until desired saltiness.

Assemble Ginger Miso Soup Bowls:

  • Cook soba noodles according to package directions.
  • For each bowl, place half the soba noodles in the bottom of the bowl. Add the sauteed shiitake mushrooms and broccolini. Stir the Ginger Miso Broth, then ladle 1 to 1½ cups of Ginger Miso Broth into each bowl. Add soft boiled eggs, sliced scallions, fresh sprouts, and any other additional toppings and/or garnishes.
  • Serve immediately.
  • Leftovers can be kept in the refrigerator for up to two days if each of the components — Ginger Miso broth, soba noodles, cooked toppings — are wrapped and sealed separately.
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