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Miso Broth with Zucchini Somen and Shittake

Serves 4

Miso Broth with Zucchini Somen and Shittake


- 1/2 cup dark barley miso
- 4 cups warm water
- 1.5 tablespoons fresh ginger, chopped
- 2 cloves garlic
- 2 tablespoons sesame oil
- 1/2 tablespoon shoyu
- 1/4 teaspoon cayenne
- 1 zucchini, peeled an spiralized using spiral slicer
- 8 to 9 shiitake mushrooms, stems removed, slices paper thin, and marinated in 1 tablespoon shoyu and 1 teaspoon olive oil
- 2 tablespoons green onion, finely diced


1. In high speed blender, liquefy the miso, warm water, ginger, garlic, sesame oil, shoyu, and cayenne. Pour soup slowly through a fine mesh strainer, being sure not to create foam.
2. To serve, pour into bowls and top with equal parts of the remaining ingredients.
3. Serve warm.

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