- 10 cups (2 quarts plus 2 cups) filtered water
- 2 teaspoons toasted sesame oil, divided
- 6–8 shiitake mushrooms, stems removed and discarded; caps sliced
- 2 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 1 (4-inch piece) kombu
- 2 cups lacinato (dino) kale leaves, stripped from the stem and chopped into bite-sized ribbons
- 1 cup shredded carrots
- 8 ounces soba noodles (udon noodles also work well)
- 8 ounces cubed extra firm tofu
- 2 1/2 tablespoons yellow miso
- 2 1/2 tablespoons lite tamari
- 1 tablespoons mirin
- Garnish: small handful of mung bean sprouts or sunflower sprouts and a sprinkle of black sesame seeds
- Heat a large pot over medium-high heat. Add 1 teaspoon toasted sesame oil to the pot, then add mushrooms. Sauté for 3-5 minutes. Add garlic and ginger and sauté for another minute. Add water and kombu, bring to a boil, reduce heat and simmer for 10 minutes.
- Bring water back up to a boil. Add kale, soba noodles, shredded carrots, tofu and tamari. Cook, uncovered at a low boil for 4 minutes. Double check cooking time on packages of noodles. If cooking time of noodles is longer than 5 minutes, add noodles first, then add kale and carrots to avoid overcooking vegetables.
- Remove pot from heat, add miso and mirin and stir well. Remove and discard kombu.
- Ladle soup into large bowls and top with sprouts and a sprinkle of black sesame seeds.
- Category: Soup
- Cuisine: Asian