Ingredients
- 1 tablespoon sesame oil
- 200 g shiitake mushrooms, stems removed, thinly sliced
- 4 green onions, chopped (greens reserved for garnish)
- 1 clove garlic, minced
- 2 tablespoons minced fresh ginger
- 2 tablespoons miso paste brown miso, sold in Asian stores
- 2 tablespoons soy sauce
- 2 cups vegetable broth (500 ml)
- 3 cups water (750 ml)
- 1 teaspoon Sambal Oelek chili paste (optional)
- 250 g Mie-Nudeln or other instant Asian-style noodles (I used organic spelt noodles)
- 1 Chinese cabbage, shredded (also called Napa cabbage)
- sesame seeds, to garnish
Instructions
- In a large soup pot, heat the sesame oil over medium heat. Add the mushrooms and cook for 1 to 2 minutes, stirring once or twice Add the green onion, garlic and ginger to the pot. Cook, stirring occasionally for 2 to 3 minutes, until fragrant, adding 1 tablespoon of water if things begin to stick. Add the miso paste and soy sauce and stir to make sure nothing sticks to the bottom of the pot.
- Add the vegetable broth and water. Bring to a boil, reduce heat to a low simmer, add the Sambal Oelek (if using), and the noodles, cook for 2 minutes, then add the cabbage. Cook for 3 more minutes until the noodles and cabbage are tender.NOTE: The instant noodles I used took a total of 5 minutes to cook, so check the package beforehand in case cooking time should be adjusted.
- Remove from the heat and divide into soup bowls. Sprinkle with sesame seeds, garnish with the remaining green onion, season the noodle bowl with sesame seeds and enjoy!