Shiitake Kombu Noodle Soup

 

Cold weather means warming foods.  One of my favorite ways to warm up in the evening is with a big broth-y bowl of noodle soup.  This one is a regular at our house.

I start early in the day with 4 cups of water, 5 inches of kombu cut into small pieces, and about 7-9 dried shiitake mushrooms.  Let this soak at room temperature for at least a few hours.  If you don't plan ahead you can skip this step by simmering these ingredients for about 20 minutes.

Then scoop out the shiitakes and slice 'em up.

 

Return the sliced shiitakes to the pot along with the following ingredients:

4 cups vegetable or mushroom broth

1/4 cup rice vinegar

2 tablespoons mirin

1/4 cup wheat free tamari

3 sliced carrots

3 sliced green onion

1/2 teaspoon red chili flakes

sea salt to taste

Simmer until the carrots are tender, about 30 minutes.   Add 12 ounces of cooked and rinsed rice noodles.  

I like to scoop out the noodles and veggies first, then ladle the broth over the top.

This is so delicious and warming and is a little different each time I make it.  Here are some ideas for tasty additions:

• fresh ginger slices
• broccoli
• kabocha squash
• tofu cubes

Enjoy and stay warm! Hope your 2013 is off to a great start.