Prep Time:10 minutes
Cooking Time:15 minutes
Yields:4 servings
- 8 dried shiitake mushrooms
- 6-inch piece kombu
- 8 cups water
- 1/2 carrot, thinly sliced
- 1/2 daikon, thinly sliced
- 1/2 pound thin rice noodles
- 1 tablespoon brown rice vinegar
- 1 teaspoon tamari
- 2 scallions, sliced
Directions:
- Soak shitakes and kombu in a large bowl and soak for 30 minutes.
- Remove shiitakes, discard stems, slice caps and add to a pot with 8 cups of water.
- Bring to a boil and add kombu.
- Add carrots and daikon and boil for 5 minutes.
- Add rice noodles, vinegar and tamari and turn heat to low, cooking another 3 minutes until the noodles are soft.
- Remove the kombu.
- Serve in soup bowls, garnished with sliced scallions.
Notes:*a simple Japanese stock
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