TLC Cooking "Emeril's Soba Noodle Soup With Cloud Ear And Shiitake Mushrooms"

Emeril's Soba Noodle Soup With Cloud Ear And Shiitake Mushrooms

YIELD 4 servings

INGREDIENTS

For the Dashi Broth:
1 1/2‑ 2 ounces	Dashi Kombu
2‑inch piece of	fresh ginger, sliced
4 cups	water
For the soup:
4 cups	vegetable broth
1 cup	cloud ear mushrooms, dried, but rinsed
2 cups	sliced shiitake mushrooms
1 pound	baby bok choy, sliced into Chiffonade
4 ounces	mung bean sprouts
8 ounces	firm tofu, cut into cubes
2 tablespoons	minced scallions
1/4 cup	shiro miso
2 tablespoons	tamari soy sauce
1 tablespoon	hot sesame oil
8‑ounce	package soba noodles, cooked according to the directions on the package
Cilantro for garnish

(one large piece of Kombu)(white miso)

PREPARATION:

Method:

First prepare your Dashi broth, which is the base of the soup. Place the Kombu and ginger in a large pot filled with 4 cups of cold water and heat over medium high. Right before the water comes to a boil turn off the heat. Let the Kombu stand for 6 to 8 minutes to steep. Strain and set aside.
Place the vegetable broth over medium high heat. Add the cloud ear mushrooms and simmer for 2 to 3 minutes. Add the Dashi broth, the shiitakes and bok choy and reduce the heat. Simmer until it is tender, about 5 minutes. Add the bean sprouts, tofu and the scallions, cook for another 2 minutes. Add the miso, tamari soy sauce and sesame oil, stirring until the miso has completely dissolved.
To serve, divide the soba noodles between four bowls, ladle the broth and mushrooms into each bowl and garnish with cilantro.
Editor's Note: Look for organic, locally-grown vegetables, and try making your own tofu.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the He Won't Miss the Meat Episode of Emeril Green.

This recipe appears in: Soups

Learn how to make this Hearty Chili Macaroni recipe.

Chow down on some chowders that you can make in your own kitchen by following our easy-to-use recipes.