1 2-inchpiece of gingerpeeled and grated into about 1 tablespoon grated fresh ginger
2tablespoonswhite miso
for Ginger Miso Soup with Soba Bowls
4ouncessoba noodles
4large shiitake mushroomssliced and sauteed
4-5stalks of broccolini or broccoli floretscooked
2eggssoft-boiled
4cupsGinger Miso Broth
to garnishall 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.