Noodle Soup in Shiitake-Ginger Broth

1. 1

   Cook the linguine in a large pot of boiling salted water until it is al dente.

2. 2

   Drain and place it in a bowl.

3. 3

   Add the sesame oil, toss to coat the pasta, and set aside.

4. 4

   Bring the stock to a boil in a large saucepan with the mushrooms, ginger, scallions, and tamari.

5. 5

   Reduce the heat to low and simmer for 5 minutes or until the shiitakes soften.

6. 6

   Blend the miso paste with 1/4 cup of the hot broth in a small bowl.

7. 7

   Stir the miso mixture into the soup, add the linguine, sprinkle with parsley, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.