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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 4 |
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I got this from a some book or another...it's been in my repertoire for a while. A Japanese friend said it's just as good as his mom's miso soup (just in a slightly different way because I don't use the ubiquitous bonito). The stock portion of the recipe will make about 1 quart, so you can freeze some for later, as you will only need 2 cups for the actual soup recipe. I like to use buckwheat soba. Ingredients:
2 sheets dried kombu seaweed, 2 14-inch pieces |
6 2/3 cups water |
2 cups carrots, coarsely chopped |
4 cups onions, coarsely chopped |
4 cups celery, coarsely chopped |
4 ounces soba noodles |
2 cups dashi stock |
8 fresh shiitake mushrooms, sliced 1/8-inch thick |
1 tablespoon soy sauce |
2 teaspoons sake |
1 1/2 teaspoons red miso |
1/2 cup fresh baby spinach leaves, hand shredded and loosely packed |
1 green onion, thinly sliced on the diagonal |
1/4 lemon, zest of |
Directions:
1. Using a damp cloth, wipe the excess salt from both sides of each piece of kombu then cut each piece into 3 pieces.
2. Place the kombu and 5 cups of water in a large covered pot and bring to a boil. Cover, leaving a small opening, reduce heat and simmer over medium heat until liquid is reduced by one quarter, or to about 3 and 3/4 cups.
3. Add 1 and 2/3 cups cold water, the carrots, onions and celery to the kombu and broth. Allow the water to return to a boil. Reduce heat and simmer, covered over medium heat for at least 30 minutes. Strain and discard the kombu and vegetables.
4. Set aside 2 cups of stock for making the soup and freeze the rest for later use.
5. Cook the soba noodles according to package directions. Drain, turn into a bowl, cover with cold water and set aside.
6. In a large saucepan, combine 2 cups dashi stock and mushrooms. Bring to a boil. Add soy sauce and sake. Reduce heat and simmer for 2 minutes. Add miso paste and stir to dissolve completely, being careful not to return to a boil.
7. Drain the cooked noodles and add to the soup. Add the spinach leaves and serve at once, garnishing with lemon zest and green onions.
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