Total Time
1hr 20mins
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.

Ingredients Nutrition

  • For the dashi stock

  • 2 sheets dried kombu seaweed, 2 14-inch pieces
  • 6 23 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 12 teaspoons red miso
  • 12 cup fresh baby spinach leaves, hand shredded and loosely packed
  • 1 green onion, thinly sliced on the diagonal
  • 14 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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