Prep 30 mins
Cook 50 mins
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.
For the dashi stock
- 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
For the soup
- 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
- Using a damp cloth, wipe the excess salt from both sides of each piece of kombu then cut each piece into 3 pieces.
- 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.
- 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.
- Set aside 2 cups of stock for making the soup and freeze the rest for later use.
- Cook the soba noodles according to package directions. Drain, turn into a bowl, cover with cold water and set aside.
- 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.
- Drain the cooked noodles and add to the soup. Add the spinach leaves and serve at once, garnishing with lemon zest and green onions.