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Noodle Soup in Shiitake-Ginger Broth Recipe-11381

Photo by: Joseph De Leo
Comments: 0


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


  • 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

Nutrients per serving (% daily value)

Nutritional information does not include Vegetable Stock. For nutritional information on Vegetable Stock, please follow the link above.

252kcal (13%)
32mg (3%)
5mg (8%)
14mcg RAE (0%)
0mg (0%)
673mg (28%)
0g (2%)
2g (4%)
2mg (8%)

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