Miso and Soba Noodle Soup

Ingredients

• Ginger root

  Raw

  10g

• Hand Harvested Wild Kombu Sea Vegetable

  Eden

  4 piece or 23g

• Mushrooms

  Shiitake, dried

  6 mushroom or 22g

• Water

  Plain, clean water

  8 cup or 1.89kg

• Miso

  ½ cup or 138g

• Sesame oil

  Salad or cooking

  3 tbsp or 41g

• Tamari

  White Corn Tortilla Chips - Garden of Eatin'

  40g

• Sauce, hot chile, sriracha

  7g

• Kale

  Scotch, raw

  50g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 large or 50g

• Limes

  Raw

  1 fruit or 67g

• Premium Tofu Extra Firm

  House Foods

  16 oz or 454g

• Shiitake Mushrooms

  Mushrooms - Melissa's

  12 oz or 340g

• Soba Noodles

  Annie Chun's

  8 oz or 400g

Directions

1. Make the miso broth:
2. In a large, heat-proof bowl or pot, combine the ginger, kombu, dried mushrooms, and boiling water. Let steep while you prepare the rest of the ingredients, 20-30 minutes. Carefully strain the stock, leaving behind any sand that may be hanging out on the bottom of the pan (or pour through a coffee filter if you prefer). Add half a cup of stock to the miso paste and stir it to loosen. Add the miso to the stock, and taste for salt, adding tamari and lime juice until you like the flavor.
3. Make the fixings:
4. While the stock is doing its thing, position a rack in the center of the oven and preheat to 400oPlace the tofu on a smallish, rimmed baking sheet and drizzle with 1 tablespoon each of the sesame oil and tamari. Add the Sriracha and toss to coat. Roast in the oven until hot and slightly crisp on the outside, tossing once or twice, about 10 minutes.
5. Meanwhile, place the shiitakes on a smallish, rimmed baking sheet and toss with the remaining 2 tablespoons each sesame oil and tamari. Roast until tender and shrunken, tossing once or twice, about 10 minutes.
6. Bring a large saucepan of lightly salted water to a boil. Add the noodles and cook, stirring frequently to prevent sticking, until the noodles are tender but not falling apart (see the package for cooking time). Drain the noodles and rinse them in cool running water. If not using immediately, toss with a bit of oil to prevent sticking. Otherwise, divide the noodles between 4 large bowls and keep warm.
7. Serve the soup:
8. Re-warm the stock until steamy-hot but not simmering. Add the kale and cook just below a simmer until wilted and bright green.
9. Divide the noodles among 4 large bowls. Add the shiitakes, tofu, and scallions. Pour the hot broth and kale over the fixings. Top with sesame seeds, gomashio, and/or togarashi, if you like.

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