Mushroom Miso Noodle Bowl

MUSHROOM MISO NOODLE BOWL

Three kinds of mushroom sauteed with green cabbage, red pepper, garlic, scallion and ginger. Combined with spinach in a broth flavored with white wine miso, rosemary and smoked paprika! Ladled over thin linguini. Garnish with radish, scallion and drizzles of extra virgin olive oil and sesame oil. A culinary pleasure!

Makes approx. 14 cups broth minus the noodles

2 T. extra virgin olive oil

1 T. mild flavored, light colored sesame oil

6-8 fresh garlic cloves, finely chopped

8 oz. fresh crimini (baby bellas) mushrooms, washed well, bottoms of stems removed and discarded, thinly sliced

8 oz. fresh white button mushrooms, washed well, bottoms of stems removed and discarded, thinly sliced

6 oz. portabella mushroom caps – remove stems and discard, wash caps and gills well to remove all dirt, slice thinly (1/8 inch wide), then cut crosswise into 3rds

1 t. salt


approx. 4 heaping c. thinly sliced green cabbage – about the width of liguini or shredded coleslaw

1/2 med. size fresh, sweet red pepper, cored and diced into 1/4 inch squares

fresh grind black pepper as desired


1 bunch scallions, washed, trimmed, ends cut off, then thinly sliced into 2 piles – 1 pile of white and light green slices from bottom up and 2nd pile green only slices all the way to the tops for garnish

1/2 sm. thumb-size fresh ginger root, peeled and sliced ultra-thin, stacked, then cut into thin sticks

approx. 2 – 3 T. chopped fresh celery leaves


8 oz. pkg. fresh baby spinach, washed and drained well

8 c. water

2 c. dry white wine

1/2 c. mellow miso paste

2 t. garlic powder

2 t. ground rosemary

2 t. dry mustard

2 t. smoked paprika

2 t. sugar

light sprinkling red cayenne pepper

1 T. salt plus to taste later


3-4 red radishes – washed, sliced ultra-thin, stacked then cut into tiny sticks, or use a mandoline and slice into ultra-thin rounds

green part of sliced scallion

drizzle of extra virgin olive oil per serving

drizzle of the above mentioned sesame oil per serving


1 lb. dried thin linguini or noodle of your choice, cooked in lots of sufficiently salted water till tender, drained, rinsed briefly, fluffed with utensil.


In extra-large soup pot, over medium heat, melt olive and sesame oils. Add garlic and cook for about 1 minute, stirring continuously.

Add all mushrooms plus 1 teaspoon salt. Saute for about 3 minutes, stirring almost continuously.

Add cabbage, red pepper and black pepper as desired. Stir and saute about 3 minutes.

Add white part of scallion, ginger and celery leaves. Stir and saute about 3 minutes.

Add fresh baby spinach, water, dry white wine, miso paste, garlic powder, ground rosemary, dry mustard, smoked paprika, sugar, red cayenne pepper and salt.

Submerge spinach below surface and stir well. Cook on medium heat till all ingredients are done to your liking. It doesn’t take long. Adjust for salt.

When ready to serve place a small portion of noodle in bottom of soup bowl then ladle with soup.

Top with sliced green scallion, thin radish slices and a small drizzle of extra virgin olive oil and light sesame oil.

Serve.


MUSHROOM MISO NOODLE BOWL 1

 


Do rice and pasta bowls filled with broth and veggies – and for the animal eater, processed animals – help to stabilize body weight? I don’t know, but I like them. They contain lots of fresh veggies and restore electrolyte balance as well as soothe the mind thus the soul helping the body to heal.

The animal plays no role in any of that – except when it stays out of the pot – in my view. It isn’t the chicken in the chicken soup, since one can obtain the same gelatinous quality that coats the throat as the soup passes to the stomach by using appropriate plants that possess that quality. The soup is the most perfect prepared food form on the planet – again in my view.






 

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