Pasta Day: Noodle Soup In Shiitake-Ginger Broth

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* Exported from MasterCook *

 

Noodle Soup In Shiitake-Ginger Broth

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 163

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces linguine

1 teaspoon dark sesame oil

6 cups vegetable stock or water

4 ounces shiitake mushrooms -- thinly sliced

1 tablespoon minced fresh ginger

1 bunch scallions -- finely minced

2 tablespoons tamari or other soy sauce

1 tablespoon white miso paste

1 tablespoon minced fresh parsley

 

Serves 4

 

Linguine noodles and shiitake mushrooms swim in a broth flavored with

ginger and a hint of sesame oil in this Asian-flavored soup. Once the miso

paste has been added to the broth, be sure it does not return to a boil, as

boiling will destroy the beneficial enzymes in the miso.

 

Cook the linguine in a large pot of boiling salted water until it is al

dente, about 8 minutes. When the pasta is cooked, drain it and place in a

bowl. Add the sesame oil, toss to coat the pasta, and set aside. Bring

the vegetable stock or water to a boil in a large saucepan with the

shiitakes, ginger, scallions and tamari. Reduce heat to low and simmer 5

minutes or until the shiitakes soften. Blend the miso paste with 1/4 cup

of the hot broth in a small bowl. Stir the miso mixture into the soup, add

the linguine, sprinkle with parsley, and serve.

 

Other pasta choices: fettuccine, vermicelli

 

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