Info
- Course: Hot Appetizer, Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 6 Times
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Noodle Soup in Shiitake-Ginger Broth
Cookbook
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.
Yield : SERVES 4
Ingredients
- 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
Directions
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
Nutrients per serving
Nutritional information does not include Vegetable Stock. For nutritional information on Vegetable Stock, please follow the link above.
252 kcal
3 % daily value
8 % daily value
0 % daily value
304 mg
46 mg
10 g
2 g
3 g
48 g
0 mg
673 mg
0 g
2 g
8 % daily value
