Soups to carry you through long winters.

Ingredients Broth

• 3 - 4 Dried Shitake Mushrooms
• A handful of Tremella Mushroom
• 1 - 2 sheets of dried Kombu (Kelp)
• 1 - 2 sp. Vegetable Stock
• 2 - 3 sp. Miso of choice
• 3 - 5 sp. Oat Milk or Coconut Milk (optional for added creamyness)
• 1 sp. Roasted Sesame Oil

Fill a large pot with water, add mushrooms, kombu and vegetable stock bring it to a boil. When the water boild, turn down the heat and let the broth simmer for at least an hour.

Take the broth from the heat, take out all contents with a sieve and cool them under running water. Chop up content, re-add a third of the mushrooms back to the broth, put the rest aside.

Put miso in a cup and add a sip of broth and mix well until you get a creamy paste. Add a little more broth to thin the paste and pour everything into the broth. Clean out the miso from the cup using more broth until all miso residue is in the pot.

Add oat/coconut milk and sesame oil and and blend everything until you have a creamy broth.

Serving

In the meantime, cook your noodles according to instructions as well as all other toppings you want to add. My favorites include fermented cucumber & carrots, sauteed Pak Choi, Tamago, corn, Crispy Tofu and fried oyster mushrooms.

Insert the noodles into a large bowl and add the contents. Bring the broth to a light, steaming boil so it's properly hot when served. Add the broth to the bowl and add final toppings: sesame seeds, chilly oil, crispy tofu.