- 1/4 cup high-temperature cooking oil, such as safflower or canola oil
- About 1/2 pound shitake mushrooms, thinly sliced
- About 1/4 pound maitake (hen of the woods) mushrooms, thinly sliced
- 2 carrots, peeled and cut into matchsticks
- 1 large parsnip, peeled and cut into matchsticks
- 2 medium leeks, trimmed and cut into matchsticks, washed and well-drained
- 1 2-inch piece of fresh ginger root, peeled and grated
- 3-4 cloves garlic, thinly sliced
- 1 Fresno chili pepper, halved, seeded and thinly sliced
- Salt and black pepper
- 8 cups chicken stock or vegetable stock (64 ounces)
- 4-6 tablespoons Tamari (dark soy sauce), to taste
- 1/4 pound enoki mushrooms, separated
- 1 package soba or 1/2 pound whole wheat spaghetti or thin spaghetti
- Chopped shiso leaf or cilantro, for garnish
- Chopped scallion greens, for garnish
Heat the oil in a soup pot or Dutch oven over medium-high to high heat. Add the shitake and maitake mushrooms. Brown the mushrooms until nutty and fragrant, then add the vegetable matchsticks, ginger, garlic and chili pepper; season lightly with salt and liberally with black pepper. Stir fry for a minute or two, then add the stock and bring the soup to a boil. Season with 4-6 tablespoons of Tamari. Add the soba or spaghetti and cook to just tender. Stir in the enoki mushrooms.
Using tongs, fill the bowls with noodles, mushrooms and vegetables. Ladle broth over the top and garnish.
Serve with chopsticks and a large spoon for slurping.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit
www.yum-o.org.