Last week while in San Francisco I had a strange stomach bug. I realized I was in trouble as I sat at Burma Superstar with the tea leaf salad and rainbow salad before me unable to take a bite! I didn't even venture to Mission Chinese... and was unable to finish a Nettle and pecorino pizza at Pizzaiolo; it was so sad! I started to feel better towards the end of the week as we headed up North after copious amounts of ginger drops and not a lot to eat. When I got back to New York I still felt a little under the weather and was craving something clean and healthy. I decided to delve into my stash of dried wild mushrooms to make a miso mushroom broth and to add all my favorite greens. It was kind of like making a faux Pho. I soaked a handful of dried mushrooms over night in three cups of water. In the morning I had a clear brown mushroom broth. On it's own it tasted a little forest floor, so I decided to add 4 big tablespoons of organic light Japanese Miso paste. To that I added a handful of beautiful little Beech Mushrooms and heated the broth to a simmer. I added a dash of Bhutanese red pepper (you can use any red pepper flakes you have on hand).
I cooked the buckwheat noodles separately according to the instructions, drained them and rinsed under cold water and set them aside. In the meantime I prepped mint leaves, scallion, cilantro, basil and micro radish greens. I washed the greens and sliced the scallion.
When I was done with the greens I reheated the whole soup quickly to a rolling boil, then threw in the noodles to heat quickly and then turned it off. I immediately ladled the soup and the noodles into two warmed bowls (I kept them in the oven on 200).
I topped it with all my favorite things... baby cilantro, coriander basil, mint, pea shoots and micro radish greens, hit it with the juice of half a lime and a hit of black pepper.
Totally healing and completely deliscious.