Ingredients:

1 dried shitake mushroom

Sauce:
2 tablespoons shoyu (soy sauce)
8 tablespoons water or soaking water from the shitake mushroom
1-inch piece of fresh ginger, finely minced
1 plus teaspoon fresh Meyer lemon juice, to taste

Vegetables:
1-2 tablespoons miso of choice
1 slash of toasted sesame seed oil
1-2 teaspoons hoisin sauce (optional)
Sriraccha sauce for heat
2-3 medium carrots, cut into bite-size pieces
2-3 stalks broccoli, cut into bite size pieces (and or cauliflower)
1 leek, cleaned and cut into half moons
About 2 cups chopped kale leaves only
About ¼ plus of a Savoy cabbage, shredded finely
3-4 cloves green garlic and tender part of the stalk
4 thinly sliced green onions
½-1 bunch of cilantro, leaves separated from the stems
1 8-ounce package of udon or soba noodles

Directions:

  1. Place shitake mushroom in a small bowl with warm water to cover. Soak for 30 minutes or until softened. Bring a large pot of water to a boil for the noodles. Stir together the sauce ingredients in a small bowl and set aside.
  2. Arrange all the vegetables on a platter near your stove. Remove the mushroom from the soaking liquid, reserving the liquid. Slice the mushroom and add to the plate.
  3. Cook the noodles in the boiling water until al dente; drain and set aside.
  4. In a large pot, bring 6 cups of water to a boil and add the mushroom soaking liquid. Add the mushroom and lower the heat so the water is simmering. Begin adding the carrots and other vegetables that take longer to cook, including the garlic. Most of the vegetables won’t take more than a minute or two to cook, you want them fresh and light, not mushy and overcooked. DO NOT COOK the Savoy cabbage, cilantro, or the green onions!!!
  5. When the vegetables are finished cooking, stop cooking, remove from heat and stir in the miso, a little at a time to incorporate. Taste and add more to your taste. Add the hoisin sauce, if using and stir in gently.       Stir in the cabbage, green onions, and noodles. Splash with some sesame oil for a nice extra flavor.
  6. Place the soup in bowls; use the sauce for dipping the vegetables as desired. Garnish with lots of cilantro and season with sriraccha for heat!
  7. You can add roasted peanuts, tofu, chicken, peas, or other vegetables you like.   This makes a great, warming meal full of nutrition.

Serves at least 4