A creamy mushroom noodle bowl loaded with a variety of mushrooms, miso and fresh herbs-Mushroom Miso Noodles, a little winter jewel.
THE BIG CHILL
The big chill is sweeping the country. It is even cold here along the California coast. My answer to this chill is a rich mushroom broth brimming with Japanese noodles, and lots of fresh herbs.
Although I do not have any wild mushrooms to forage, I noticed in the supers there has been a shortage of dried mushrooms and a limited fresh selection. So I visited my local farmers market in search of mushrooms for this soup. I did have to order the dried mixed mushooms online, but the effort was well worth it.
BOWL OF NOODLES
I can’t think of anything more comforting that a bowl of noodles on a wintery day. I love the slurpy-udon style noodles and paired them with a collection of mushrooms and fresh herbs. The key is the addition of miso paste to the broth to create a creamy unami flavor. The base broth could not be simpler, just soak the dried mushrooms over night in 3 cups of water. In the morning you will discover an earthy clear brown broth to form the base of the noodle soup.
This recipe is really a compilation of some of my favorite mushroom bowls, such as Rich Mushroom Hot & Sour Soup,Creamy Mushrooms & Grits, and Miso Udon Soup. This bowl of Mushroom Miso Noodles, differs with a richer, thicker broth to coat the noodles, plus fresh herbs inspired from classic Thai Pho.
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As always, enjoy. B