This is a flavourful and satisfying soup. Perfect for a cold winter night, to help fight a cold or for when you just want soup.
Makes 8 large bowls of soup
- 1-2 tbs neutral oil (I used rice bran)
- 2 carrots – diced
- 1 zuchinni/corguette – diced
- 3 cloves garlic – minced
- 1 cup dried shiitake mushrooms
- 400g roughly chopped mushrooms (I used shiitake, white cap and swiss)
- Approximately 500ml water
- 2 tbs soy sauce (use Tamari for gluten-free)
- 4 tbs cooking sake
- 2 tsp shiro (white) miso
- 1 1/2 tbs rice wine vinegar (can use white vinegar)
- 400-500g chopped leafy greens and stems (I used Pak Choy and bok Choy)
- Optional: eggs to poach in soup
- Optional: toasted sesame oil, to serve
- Noodles – to cook in soup (I used vermicelli)
- Soak dried shiitake mushrooms in 400-500ml (2 cups) hot water for 30-40mins.
- Heat oil in a large pot.
- Add garlic and cook until blonde.
- Saute carrots and zuchinni for 5 minutes.
- Add chopped mushrooms and saute for 3 minutes before adding the dried shiitake and cooking liquid.
- Add water to fill pot, as well as the soy sauce, sake, rice wine vinegar and miso.
- Cook on medium low heat for at least 30 minutes.
- Add chopped greens and cook for at least 5 minutes.
- Add noodles to cook in soup.
- Optional: poach eggs in soup. Add sesame oil to bowls of soup when serving.