Japanese Noodle Soup

Last October, American food professionals visited fermented food producers to deepen their knowledge of Japanese fermentation culture during the “Hakko Tourism in Japan” tour campaign. As part of the tour, organizers held a tasting session where guests gave candid advice from the perspective of the American market to food product manufacturers looking to enter the United States market.

Ingredients

• 8 oz udon noodles or rice noodles plus water or separate stock for cooking
• 2 Tablespoon grapeseed oil
• 2 green onions
• 1 inch ginger root peeled and finely chopped
• 2 garlic cloves peeled and finely chopped
• 1 cup shiitake mushrooms
• 2 Tablespoons soy sauce
• 6 cups vegetable stock
• 2 teaspoons red miso paste
• spinach for serving
• carrot shredded

Directions

1. Prepare noodles as directed on packaging. Be sure to slightly undercook them.
2. In an empty medium pot on low-medium heat, add grapeseed oil, diced green onion (just the white parts – save the green for garnish), ginger, garlic, shiitake mushrooms, and tamari. Sauté for a few minutes until fragrant, stirring constantly.
3. Add vegetable stock and simmer for a few minutes to mix the flavors.
4. Scoop out some of the broth and stir the miso paste into it until dissolved. Pour the miso broth mixture into the pot and remove the pot from heat.
5. Prepare serving bowls by adding to each a handful of spinach, shredded carrot, and chopped green onion. Add more chopped green onion to garnish.

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