Mushroom Dashi Noodle Soup

Name: Mushroom Dashi Noodle Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Asian, Japanese
Ingredients: Substitute 6 cups of the best quality or homemade mushroom stock you can find; 1 oz. (15 to 20) dried whole shiitake mushrooms (I found these at Whole Foods), cleaned with a dry pastry brush; 1 4×4″ piece of kombu, gently brushed clean; 8 shiitake mushrooms, stemmed, cut to 1 1/2″ pieces if larger (about 4 oz.); 12 medium cremini mushrooms, cut to 1 1/2″ pieces if larger (12 oz.); Rehydrated shiitake mushrooms, from dashi (optional), cut in half if large; 2 T olive or coconut oil; 8 oz. rice noodles (or Asian noodles of choice); 1 1/2 T miso (I used darker brown miso); 2 t + 3 T tamari, divided; 4 to 6 scallions, white/light green parts thinly sliced, dark green parts roughly sliced or chopped

6 steps

Prep:5minCook:25min

To simplify or keep the soup on a budget, use about 1 pound total of any type of mushrooms you like, cutting them into the specified size before roasting. Roasting the mushrooms is less work than sauteeing and really helps the already-earthy mushroom flavor shine through in the final presentation.

Updated at: Thu, 17 Aug 2023 12:00:10 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories338.3 kcal (17%)

Total Fat8.3 g (12%)

Carbs58.5 g (22%)

Sugars3.4 g (4%)

Protein8.7 g (17%)

Sodium528.7 mg (26%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 ozdried whole shiitake mushrooms

I found these at Whole Foods, cleaned with a dry pastry brush

1kombu

4×4′′ piece, gently brushed clean

8shiitake mushrooms

stemmed, cut to 1 1/2′′ pieces if larger

12cremini mushrooms

medium, cut to 1 1/2′′ pieces if larger

shiitake mushrooms

Rehydrated, from dashi, optional, cut in half if large

2 Tolive oil

or coconut

8 ozrice noodles

or Asian noodles of choice

1.5 Tmiso

I used darker brown miso

2 ttamari

+ 3 T, divided

4scallions

white/light green parts thinly sliced, dark green parts roughly sliced or chopped

Instructions

Dashi (optional)

Step 1

From 8 to 12 hours in advance, cover mushrooms with 3 cups filtered water. Weight down with another dish so they stay submerged. Remove mushrooms, squeeze excess liquid into the soaking liquid, and discard stems (can be saved to make stock). Reserve hydrated mushrooms for soup. Strain liquid through a fine mesh strainer, lined with a damp paper towel. Set aside.

Step 2

When ready to make soup, heat 4 cups filtered water and the kombu to a simmer in a medium to large saucepan. Just before water boils, remove kombu and discard. Add liquid from mushrooms to kombu liquid, turn off heat, and set aside for soup.

Mushroom noodle soup

Step 3

Preheat oven to 425 degrees (F). Toss mushrooms with 2 tablespoons oil and 2 teaspoons tamari in a rimmed dish, spread in an even layer, and roast about 25 minutes, stirring once, until mushrooms are tender and liquid has evaporated. If mushrooms stick to pan, use a rubber spatula to gently loosen.

Step 4

Cook noodles according to package instructions, being careful not to overcook rice noodles (check frequently). Strain and set aside, tossing with a little oil or occasionally rinsing with lukewarm water to keep from sticking together.

Step 5

Add white and light green scallions to the mushroom and kombu dashi (liquid) or 6 cups mushroom stock and bring to a simmer. In a small dish, mix miso with about 1/4 cup of the simmering broth until smooth, then add back to pot. Reduce heat to low then, add soy sauce, and keep warm.

Step 6

To serve, arrange one fourth of the noodles, roasted mushrooms, and green scallions in each of four soup bowls, then add broth to cover. Serve immediately, or store components separately for leftovers, assembling soup just before heating.

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