Ginger Miso Soup

• 1 2-inch knob of ginger
• 6 cups water
• 2 cups loose shitake mushrooms, cleaned and chopped in half cp note: I left mine whole
• 1 cup kale (about 3 leaves) cp note: I used green kale
• 2 heaping tablespoons white miso paste
• 1 handful soba noodles (sometimes they come segmented into bunches, you need about one bunch)
• 1/2 large carrot, peeled (optional) cp note: I didn't use this
• 1 scallion (optional) cp note: I didn't use this

1. Make the ginger broth by grating the knob of ginger with a cheese grater, and then putting it into a pot with the 6 cups of water. You should have about 2 tablespoons of grated ginger to infuse. cp note: I used a vegetable peeler to "grate" the ginger since I don't have a grater anymore. It seemed to work just fine.
2. Bring the water to a boil and simmer slightly for about 15 minutes. Let it sit for another 15 minutes if you can, but you are welcome to go along at this point.
3. Bring another pot of water to a boil. Cook the soba noodles for about 6 minutes in the boiling water, drain, and rinse them with cold water. Set the cooked noodles aside.
4. Drain the infused ginger broth of the grated ginger and bring the liquid to a boil.
5. Add in the shitake mushrooms and simmer until soft, and then add in the kale and simmer until cooked through. Turn off the heat.
6. Now, place the miso into a small bowl. Pour in some of the soup water, and soften the miso. Pour everything back into the pot and stir until the miso is well integrated into the soup.
7. *I suggest letting the soup sit for at least 15 minutes before serving. Honestly, it tastes the best the day after. I'm not sure why, but the ginger flavor seems stronger after sitting.

knob of ginger, water, loose shitake mushrooms, kale, white miso, handful, carrot, scallion

Taken from www.epicurious.com/recipes/member/views/ginger-miso-soup-50056425 (may not work)