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SHARED by: Diana Arizpe, Chef and Educator of Kitchen Little Cooking School

As the temperatures begin to drop outside you may be craving something that will warm you from the inside out. This miso soup recipe is great for the fall, using seasonal vegetables to keep you and your family nourished and healthy! Enjoy!

Ingredients:

• 12 cups water
• 1 piece kombu
• 4 cloves garlic, smashed
• 6 dried shiitake mushrooms
• 2 small onions, halved
• 2 carrots, chopped
• 4 tbs chopped fresh ginger
• 1/2 lb fresh ramen noodles (or any fresh noodle you like)
• 4 tbs miso (I like to use white or “shiro” miso for this)
• 1 cup roasted sweet potato
• 1 cup bean sprouts
• 1 cup chopped scallion
• 2 peeled, soft-cooked eggs

Directions:

1. Place first 7 ingredients together in a large stock pot. Bring to a boil and then reduce to a simmer.
2. Keep simmering broth until reduced by a third (you should have about 8 cups of stock left). Depending how high your heat is, this can take 30 mins to an hour and a half. Remember, the longer this stock simmers, the more flavor develops!
3. When stock is reduced, bring back to a boil. Drop in fresh noodles and cook until desired doneness.
4. Turn heat off, and stir in miso.
5. Pile noodles into bowls, ladle stock over them, and garnish with rest of the ingredients.