Shiitake Mushroom Noodle Soup
Ingredients
For the Broth...
- 12 cups water
- 8 oz dried shiitake mushrooms chopped
- 4 scallions trimmed
- 3 cloves garlic peeled and smashed
- 1/2 tbsp ginger grated
- 2 sheets kombu
- 2 dried Japanese chilis
- 1 tsp salt
For the Soup...
- 2 tbsp sesame oil
- 1 cup chopped leeks white and pale green parts only
- 3 cups shiitake mushrooms sliced
- 1/2 cup mirin
- 1 tsp ginger grated
- 3 cloves garlic grated
- 2/3 cup white miso
- 1/2 head cabbage sliced
- 14 oz extra firm tofu cubed and fried
- 4 scallions minced
Instructions
For the broth...
- Combine all ingredients. Simmer on low heat for 1 hour.
For the soup...
- In a soup pot or Dutch Oven, heat oil. Add in mushrooms and leeks and cook until soft. Add in mirin, ginger, garlic, and miso. Cook an addtional minute.
- Pour in broth and bring to simmer. Add cabbage and cook for 2-3 minutes.
- Stir in the rice noodles and cook until the rice noodles are tender, 5 to 6 minutes.
- Top with tofu. Garnish with chopped scallion and furikake.