Warming and saitsfying, this soup will comfort and nourish you on a cold wintternight. Dashi is a Japanese stock that is normally made from bonita flakes and kombu, a very hearty variety of seaweed. This vegan version can be used as a base for many soups and sauces, but is delicious on it’s own as the broth with this simple soba and wild mushroom soup.
You can use other noodles, like rice noodles or “miracle” shirataki noodles, but I love the earthy flavor of the buckwheat udon with the mushrooms in this dish. At the end, I give other variations for the soup
For the ginger mushroom dashi:
1 pint button mushrooms, cleaned and sliced
2” ginger, peeled and chopped
1 strip dried kombu
1 Tablespoon coconut oil
4 cups water
2 Tablespoons tamari
salt and pepper to taste
In a medium stockpot, heat the coconut oil and sauté the mushrooms and ginger for 2 minutes on medium heat until mushrooms are lightly browned.
Add the water and kombu and bring to a boil. Turn down the heat and simmer for 20 minutes on low.
Strain through a mesh strainer and discard the mushrooms, ginger and kombu. Add the tamari and season with salt and pepper to taste. Set aside until ready to make the soup.
For the soup:
4 small heirloom carrots, cleaned and sliced
6 radishes, cleaned and cut in halves or quarters as desired
3 green onions for garnish, chopped
1/4 cup greens ( I used the radish tops-but you could use arugula, spinach or bok choy )
2 cups wild mushrooms ( for this variation, I used chanterelle, velvet pioppnini and maiitake )
1 8 oz package soba noodles ( I used Eden foods 100% buckwheat noodles)
2 Tablespoons toasted sesame oil
Begin by preparing the soba noodles-
Bring a saucepan full of water to a boil. Cook the dried noodles for 8 minutes on LOW HEAT. Be careful not to over cook the noodles. When they are just ready strain them from the water and run under cool water. Toss with a little sesame oil and salt and set aside. These can be made in advance and kept refrigerated.
Next prepare the mushrooms-
In a sauté pan, heat the sesame oil and sear the mushrooms until tender and lightly browned. Set aside and add to the soup later.
To finish the soup, heat the dashi broth in a sauce pan. When it’s hot, add the carrots and radishes and cook for about 3-4 minutes or until tender.
Ladle the soup into bowls and add the soba noodles. Add the sautéed mushrooms. Garnish with greens and green onions.
Optional variations: kabocha squash, tofu, rice noodles, miso