Miso Shiitake Noodle Soup

Is it food? Is it medicine? Or, is it both? This feels like the kind of recipe an old world doctor might scribble on a page of a prescription pad, or the kind that gets passed down from generation to generation, maybe not here in Chicago but somewhere, in some far flung, remote corner of the world. If you have my book, it’s an adaptation of the shiitake healing soup recipe on page 132, but I think I like this one even better!

Packed with nutrient-dense herbs and shiitake mushrooms, this miso soup delivers vitamins, minerals, enzymes, immune support, and hydration to the body. Personally, I’m happy to sip miso any day of the year, but this particular version is especially welcome now, when temperatures are anchored in the single digits and cold and flu season is looming around every corner. Two possible variations include substituting the shiitake for tofu and/or omitting the noodles if you’re gluten-free. If you try it, I’d love to hear what you think! Makes four servings.

Ingredients

1 tbsp sesame oil

6 garlic cloves, minced

1 yellow onion, diced

1/4 cup ginger, sliced

3 sprigs of thyme

1 sprig of rosemary

4 1/2 cups water

dash of cayenne pepper

2 cups shiitake mushrooms

4 ounces buckwheat soba noodles (optional)

4 tbsp miso paste

1 bunch green onions

Directions

1. Warm sesame oil in a medium-size pot over medium heat. Add the garlic, onions, and ginger and cook for 5 minutes, stirring occasionally.

2. Stuff herbs in a muslin bag or cheesecloth secured with twine. The point is to be able to fish them out of the soup once they’ve added their flavors.

3. Add water, herbs, cayenne pepper, and mushrooms to the pot. Bring to a boil, then reduce heat to a simmer for 15 minutes.

4. If you aren’t going to eat the soup immediately, store it in two quart-size glass mason jars in the fridge for up to five days.

5. When ready to serve, cook the soba noodles per the directions on the package.

6. Add 1 tbsp of miso to each serving bowl. Cover it with a ladle full of broth and use the back of a spoon to break up and dissolve the miso. Add 1 ounce of noodles and a few ladles of soup. Garnish with green onions and serve immediately.