Miso Soup with Shiitakes, Soba, and Asparagus

1. Prepare Kombu Broth

Place 6 cups (1.4L) of cold water in a large pot along with a 5-inch (13cm) piece of kombu. Heat the water gently over a stovetop until it reaches a simmer, approximately 10 minutes, then remove the kombu with a slotted spoon.

2. Create Flavor Base

To the simmering water, add 1½ to 2 tablespoons of minced fresh ginger, 1 large or 2 small cloves of finely minced garlic, and ½ cup (140g) of white miso. Stir to combine and allow the ingredients to infuse into the broth.

3. Cook Soba Noodles

In a separate large pot, cook 8 ounces (225g) of soba noodles in boiling water for 8 minutes until tender yet firm. Drain well.

4. Combine Soba and Vegetables

Add the cooked soba noodles and 1 pound (450g) of asparagus, cut into 2- to 3-inch (5 to 7.5cm) pieces, into the miso broth. Simmer for about 5 minutes until the asparagus is tender.