This soup is ideal for winter evenings. They are comforting, remineralizing and very therapeutic: miso strengthens our digestive system and shiitake mushrooms have a great stimulating power on the immune system . The perfect remedy in case of a little sluggishness!
- 200g shiitake mushrooms
- 3 Chinese spring onions
- 2 cloves of garlic, finely chopped
- 2 teaspoons grated fresh ginger
- 1L of vegetable broth (preferably homemade)
- 3 tablespoons of miso paste
- 120g soba noodles
- 60g of baby spinach
- 1 tablespoon extra virgin olive oil
- 1 tablespoon tamari sauce or soy sauce
- 1/2 teaspoon toasted sesame oil
- 1 tablespoon of rice vinegar
- 1 pinch of Espelette pepper
- Sea salt
- Prepare the shiitakes by removing the stems and cleaning them with a damp cloth or paper towel. Then cut them into strips.
- Heat the olive oil in a large saucepan over medium heat. Add the mushrooms and a few pinches of salt and stir. Let the mushrooms cook until tender, about 5 minutes, stirring only occasionally.
- Chop the spring onions and add them to the pan with the garlic and ginger. Cook for 1 minute more.
- Add the broth and simmer over low heat.
- Pour some of the simmering water into a small bowl and add the miso paste, stirring until it dissolves, then add it to the saucepan. Leave to simmer over low heat for 15 minutes.
- At the same time, bring a medium pot of water to a boil. Prepare noodles according to package directions. Drain them and add them to the large saucepan, with the spinach, tamari (or soy sauce), sesame oil, rice vinegar and Espelette pepper. Stir until the spinach is faded.
- Season to taste with tamari and a drizzle of toasted sesame oil.