Miso Soup with Dried Shiitake, Ginger and Noodles

Miso Soup with Dried Shiitake, Ginger and Noodles

We love our miso soups and keep several different types of miso in the fridge. Today, weak from an illness, I made a fortifying broth with spices and served with noodles, mushrooms and greens. Delicious.

Similar dishes include How to Make Miso Soup, How to Use Miso, Sweet Potatoes in Coconut Miso, Miso Soup with Wakame, and Hungarian Mushrooms Soup.

Or browse all of our Miso dishes and all of our Soups.

Miso Soup with Dried Shiitake, Ginger and Noodles

Miso Soup with Dried Shiitake, Ginger and Noodles

8 black peppercorns
2 star anise
0.5 cinnamon stick
knob fresh ginger, minced
1 piece dried mandarin skin (optional)

20 small dried shiitake mushrooms or 6 large dried shiitake, soaked for an hour or so
1 – 2 Tblspn white or red miso or more, according to the type of miso and your taste. Dark miso can also be used but use much less of it.

200g rice noodles (available from Asian groceries)
any greens, shredded

herbs to garnish (optional) – Thai basil, Vietnamese basil, sweet basil, coriander leaves or any soft herb, chopped

Place the first 5 ingredients in a saucepan with a litre of water and simmer for 15 mins or until the mushrooms are tender. Remove the mushrooms and strain the broth, discarding the aromatics. If using large mushrooms, slice them. Return the mushrooms to the broth.

Add the shredded greens and simmer for a few minutes until they are tender. Stir in the miso paste and mix until dissolved.

Meanwhile, cook the rice noodles according to directions on the packet. Drain them and divide the noodles between  3 or 4 bowls. Add the broth with greens and mushrooms, and finish with a herb garnish.

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