Miso Soup with Noodles and Shiitake
- For the miso soup
- 800 milliliters Fish broth (or dashi - recipe below)
- 3 tablespoons Miso paste
- freshly ground peppers
- chili peppers (1 red and green)
- 2 teaspoons Wakame seaweed
- 150 grams shiitake mushrooms
- 150 grams thin Japanese Wheat noodle (such as ramen or somen)
- finely sliced Lettuce (for garnish)
For the miso soup: Heat the broth. Stir in the miso paste until completely dissolved. Season with salt and pepper.
Soak the wakame seaweed in cold water.
Wipe the mushrooms with a damp cloth and chop as needed. Add to the broth and simmer for 4-5 minutes. Rinse the chiles, trim, cut into rings and add to the soup.
In a saucepan, cook the noodles briefly in hot water then immediately rinse under cold water.
Distribute the noodles, mushrooms, lettuce and wakame among serving bowls. Pour the boiling broth over top. Serve garnished with small lettuce leaves.
For the dashi: Carefully wipe the konbu with a cloth.
Bring 800 ml (approximately 3 1/3 cups) water to a boil over medium heat with the konbu. Once the water begins to boil, remove the konbu. Bring the water back to a boil.
Add the bonito flakes and bring to a boil again. Cook for about 1 minute. Remove from the heat. When the bonito flakes sink to the bottom of the pot, strain the broth through a cloth.