- Course: Hot Appetizer, Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 7 Times
Linguine noodles and shiitake mushrooms swim in a broth flavored with ginger and a hint of sesame oil in this Asian-flavored soup. Once the miso paste has been added to the broth, be sure it does not return to a boil, as boiling will destroy the beneficial enzymes in the miso.
- 8 ounces linguine
- 1 teaspoon toasted sesame oil
- 6 cups Vegetable Stock or water
- 4 ounces shiitake mushrooms, thinly sliced (about 1 cup)
- 1 tablespoon minced fresh ginger
- 1 bunch scallions, finely minced
- 2 tablespoons tamari
- 1 tablespoon white miso paste
- 1 tablespoon minced fresh Italian parsley, for garnish
1. Cook the linguine in a large pot of boiling salted water until it is al dente. Drain and place it in a bowl. Add the sesame oil, toss to coat the pasta, and set aside.
2. Bring the stock to a boil in a large saucepan with the mushrooms, ginger, scallions, and tamari. Reduce the heat to low and simmer for 5 minutes or until the shiitakes soften.
3. Blend the miso paste with ¼ cup of the hot broth in a small bowl. Stir the miso mixture into the soup, add the linguine, sprinkle with parsley, and serve immediately.
© 2007 Robin Robertson
Nutritional information does not include Vegetable Stock. For nutritional information on Vegetable Stock, please follow the link above.