Miso and Udon – Healing Soup

Ingredients

Basic Miso Broth

5 Tbsp White Miso Paste (seek the richest one you can)

6 C water

1 tsp Sun Fire or Celtic Salt to taste

White Pepper, a few pinches to taste

1 scallion

1 lemon, squeeze in juice at the end

Bring water to a boil with miso, stirring it frequently to break up paste. Add ginger and salt once it becomes more brothy and clear. Reduce heat to simmer. You can drink it or enjoy it with a squeeze of lemon, a little white pepper, chopped scallion. You can also add onto it creating a meal below.

Taking it to the next level with udon and mushrooms

3 Tbsp Sesame Oil

3 cloves garlic, chopped (optional)

1 Tbsp fresh chopped ginger root

1  chopped shallot

1 Tbsp Nama Shoyu

2 Tbsp Mirin (liquid Asian cooking spice)

2 C shitake or other mushroom, thinly sliced

4 C kale, rinsed, remove bony spine and chopped

.5 pound fresh or box of dried udon

6 Cups water

Chop all the herbs and prepare kale and mushrooms. Bring water to a soft boil with miso in the larger pot. In a separate medium pot, boil the udon noodles in water. Stir frequently to break up miso. Lower back to a simmer, stirring occasionally. In a stir fry pan or large, deep sauce or frying pan, sauté sesame oil, red onions or shallot for about 2 minutes until fragrant. Add mushrooms. Sautee, stirring frequently for about 3 minutes until the mushrooms have a light coating of oil. Add ginger and garlic, continue to stir. Ladle a few scoops of miso broth over the mushroom sauté. Continue stirring and check the udon. Be sure the miso is on a low enough heat yet not boiling too much and add Mirin. Add enough miso broth to mushrooms so they are simmering and almost submerged.  Add the kale to the sauté, stirring frequently enough to give kale a light coating of herbs and oils. Add the sauté back to miso broth the larger pot and toss around until kale is wilted.  When udon has softened, drain it and to miso broth. Simmer for 2-3 minutes and check for taste. To thin it, add more water or broth. You can make it more of a noodle dish by thickening it up with more noodles and focusing more towards the sauté pan.