2 cups shiitake or button mushrooms, thinly sliced
8 oz. Japanese soba (buckwheat) noodles
4 heaping Tablespoons fresh miso paste
A dash or two hot pepper sauce to taste
1 sheet nori seaweed, finely shredded with scissors
2 green onions, thinly sliced
Bring the chicken broth (or water) to a simmer in a stockpot.
Grate the frozen ginger into the broth with a Microplane grater or the smallest holes on a standard box grater. Add the mushrooms and continue cooking until tender, about 10 minutes or so.
Add the soba noodles and continue simmering until nearly tender, about 5 minutes. Stir in the miso paste, hot sauce, nori seaweed and green onions. Continue cooking just long enough to heat everything through, about 1 minute. Miso is a bit delicate so it’s always best to add it to the hot liquid and then serve it immediately. Miso broth is fine if it sits a while but it tastes best freshly made.
