Noodle Soup in Shiitake-Ginger Broth

• 8 ounces linguine
• 1 teaspoon toasted sesame oil
• 6 cups Vegetable Stock or water
• 4 ounces shiitake mushrooms, thinly sliced (about 1 cup)
• 1 tablespoon minced fresh ginger
• 1 bunch scallions, finely minced
• 2 tablespoons tamari
• 1 tablespoon white miso paste
• 1 tablespoon minced fresh Italian parsley, for garnish

1. Cook the linguine in a large pot of boiling salted water until it is al dente.
2. Drain and place it in a bowl.
3. Add the sesame oil, toss to coat the pasta, and set aside.
4. Bring the stock to a boil in a large saucepan with the mushrooms, ginger, scallions, and tamari.
5. Reduce the heat to low and simmer for 5 minutes or until the shiitakes soften.
6. Blend the miso paste with 1/4 cup of the hot broth in a small bowl.
7. Stir the miso mixture into the soup, add the linguine, sprinkle with parsley, and serve immediately.

linguine, sesame oil, vegetable, shiitake mushrooms, fresh ginger, scallions, tamari, white miso, fresh italian parsley

Taken from www.cookstr.com/recipes/noodle-soup-in-shiitake-ginger-broth (may not work)