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    Miso Soup with Shiitake Mushrooms, Soba Noodles, and Asparagus

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    Pixicook editorial team

    A comforting Miso Soup featuring shiitake mushrooms, soba noodles, and fresh asparagus.

    Ingredients for Miso Soup with Shiitake Mushrooms, Soba Noodles, and Asparagus

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    serves
    4 peoplechevron
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    4 peoplechevron

    Kombu, simmered

    pieces

    Substitute chevron-down

    Fresh Ginger, minced

    0 oz

    Substitute chevron-down

    Garlic, finely minced

    cloves

    Substitute chevron-down

    White Miso, blended

    0 oz

    Substitute chevron-down

    Soba Noodles, cooked

    0 oz

    Substitute chevron-down

    Fresh Asparagus, cut and simmered

    0 oz

    Substitute chevron-down

    How to Make Miso Soup with Shiitake Mushrooms, Soba Noodles, and Asparagus

    1. Simmer Kombu

    Start by gently simmering a piece of kombu in six cups of cold water for about ten minutes. Once small bubbles form, remove the kombu from the pot.

    2. Prepare Broth

    Enhance the broth by adding minced fresh ginger and finely minced garlic. Prepare a miso slurry by blending the white miso with some of the warm broth in a separate bowl, then stir it into the pot to dissolve evenly.

    3. Cook Soba Noodles

    In a separate large pot, cook the soba noodles for about eight minutes or until al dente. Once cooked, drain using a colander and set aside.

    4. Combine and Simmer

    Add the cooked soba noodles and fresh asparagus pieces to the miso broth. Allow the asparagus to simmer for about five minutes until tender yet still vibrant in color.


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