Shitake and Miso Soup

Do you see this child over here to the left? The one in the white jersey, number sixteen. She doesn't like soup. Seriously, where did she come from? That's like saying I don't like cookies, cake, ice cream. There are just too many kinds of each to make such a broad statement as this.

(For the soccer fans, Lauren was fouled, got a penalty kick and got the point.)

I've seen miso featured on one or two blogs that i read. It's so mysterious, I didn't know what it was. I looked it up, simply put, it's fermented soybeans. When i was offered the opportunity from Foodbuzz to order from Asian Food Grocer, I had to order miso and see if it was something i would like and would be able to use in my cooking.

The answer is "yes" and "yes".

The tub of miso I received, had the consistency and color of peanut butter. It had a sesame/salty taste. Being a salt fan and also loving Asian flavors, I could eat this as a dip. I did have to figure out what I was going to do with the miso. How was I going to make it a star?

Tyler Florence had a recipe for a Shitake and Miso Soup. A few of the ingredients he listed, I hadn't heard of and some others I knew I was going to find at the local grocery store. Here is how I adapted his recipe to fit the ingredients I had on hand.

This wound up being a very hearty and flavorful soup. I have a huge container in the freezer and can't wait to heat it up and enjoy this soup again.

The major players, 8 ounce tub of miso, Oriental Style Noodles (wait until you read about these), Dried Shitake mushrooms and pungent minced garlic.

1 bunch scallions, sliced thin, white and green parts separated
1/2 teaspoon powdered ginger
1/4 teaspoon crushed red pepper flakes

3 teaspoons minced garlic
2 tablespoons toasted sesame oil
8 cups water
1 ounce dried shitake mushrooms
1 cup miso
1 pound Oriental Style Noodles

In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil.

Cook for a minute or two.

Add 8 cups water. Bring it to a simmer and cook for 10 minutes - do not let it boil.

Add the crushed red pepper flakes, dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender.

These noodles ~sigh~, they are amazing. I know we're not supposed to say "Oriental" anymore, but it's written on the package. These are described on the Asian Food Grocer site as Orchid noodles. How could I not order these? The noodles do not have a strong flavor, but they have a certain "something, something" that I really like.

Add the noodles simmer until it is tender, about 15 minutes.

Ladle into bowls and garnish with the reserved green parts of scallions.