1/2 cup fresh, carefully washed spinach
leaves, loosely packed
zest of 1/4 lemon
1 green onion, thinly sliced on the
Cook the noodles according to the package
directions. Drain, turn into a bowl, and cover with cold water. In a large saucepan, combine the dashi
stock and mushrooms. Bring to a boil. Add the soy sauce and sake.
the heat and simmer for 2 minutes. Add the miso paste and stir to
dissolve completely. Drain the cooked noodles and add to the
soup. Add the spinach leaves and serve immediately. Garnish with the
lemon zest and green onion.
Makes 4 cups
This very simple soup can be made with
soba or somen noodles, which can be found in the Asian food section of
your supermarket. However, thin Italian pasta, such as linguine or
vermicelli, can also be substituted.