This will rate as one of the top 6 dishes of 2018!  Easy and yet so rewarding.

The key to making this dish a success is quality noodles and flavorful broth.

Broth

1/2 cup dried shitake mushrooms chopped
1/2  cup of fresh shiitake mushroom stems
1/3 cup kombu seaweed crushed (optional, but I believe it enhances the broth greatly)
1” ginger, sliced
3 large scallions trimmed
Salt

In a large pot bring 10 cups of water to a boil. Add all ingredients and a teaspoon of salt.
Simmer for 20 minutes, strain and let cool.

Soup ingredients

Fresh udon noodles – I am a big fan of Nona Lim Hakata Ramen Noodles I discovered at Whole Foods.
1 cup chopped leeks
1 cup fresh shiitake mushrooms stems removed, caps sliced in 1/4” strips (stems to be used in broth)
1 tspn grated ginger
1 tspn grated tumeric
2 cups chopped black kale
2-3 carrots sliced – 1/4′
Firm tofu – one package cut into 1/2 cubes
1/4 cup mirin
3 tblspns gluten free soy sauce
3/4 cup red miso
Finely chopped scallions to garnish

In a large soup pot, melt butter over medium-high heat and add leeks, mushroom and cook, stirring till softened.  Add ginger, garlic and soy sauce and cook for one minute.  Add reserved broth and bring to a simmer.  Add kale, carrots and tofu simmer for 5-10 minutes.  Meanwhile…cook Ramen noodles….be careful to not over cook.  They only need approximately 2 minutes to cook in boiling water.   Remove broth and add noodles…serve immediately …I like to garnish with a little fresh ginger and chopped scallions.   Ramen Noodles | Nona Lim