Gluten Free Miso Mushroom Rice Noodle Soup
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Learn more →Ingredients
4 servings
For the broth
- 1 oz dried shiitake mushrooms
- 4 cups boiling water
- 4 cups low-sodium chicken broth
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, peeled and finely grated
- 3 scallions, white and light green parts thinly sliced, dark green tops reserved for serving
- 8 oz fresh cremini mushrooms, thinly sliced
- 2 tbsp tamari
- 3 tbsp white miso paste
- 2 tsp rice vinegar
- ¼ tsp white pepper
For the noodles
- 6 oz dried rice noodles (medium width)
For serving
- 1 tsp sesame oil, for drizzling (optional)
- 1 tsp chili oil (optional)
Instructions
- 1
Place the dried shiitake mushrooms in a medium bowl and pour the 4 cups of boiling water over them. Let steep for 20 minutes, until the mushrooms are fully softened and the liquid is deep amber. Lift the mushrooms out, squeeze gently to release excess liquid back into the bowl, then thinly slice the caps, discarding any tough stems. Pour the soaking liquid through a fine-mesh strainer into a separate container, leaving any grit behind; set both the sliced mushrooms and the strained liquid aside.
- 2
Heat the sesame oil in a large pot over medium heat until shimmering. Add the scallion whites and light greens and the grated ginger and cook, stirring, until softened and fragrant, about 2 minutes.
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