Serves 6 to 8
This is a warming, one-pot, peasant-style soup, usually served with a bowl of rice. It’s a hearty cool-weather meal and is full of vitamins and minerals, as well as health- giving foods.
- 6 cups miso broth
- 1½ ounces dried shiitake mushrooms, reconstituted in warm water
- 3 or 4 small hot dried chiles
- 6 cloves sliced garlic
- 2 teaspoons freshly grated gingerroot
- Small handful broken or snipped kombu or alaria seaweed pieces, optional
- 4 ounces Japanese soba (buckwheat) noodles, broken in half
- 2 to 3 cups coarsely chopped cabbage or bok choy
- 1 cup sliced fresh mushrooms
- 1 cup tofu, cut into ½-inch cubes, optional
- ½ cup thinly sliced scallions
- In a large soup pot, heat broth for 5 minutes. Add shiitake mushrooms, dried chiles, garlic, gingerroot, seaweed, if desired, and noodles. Cover and barely simmer for about 5 to 10 minutes. Add another cup of water if soup seems too thick.
- Add cabbage, mushrooms and tofu, and cook 5 to 10 minutes more. Add scallions and cook 5 minutes more. Taste for seasoning and serve hot.
Click here for the original article, The Goodness of Garlic.