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.