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Shiitake Noodle Soup

June 21, 2013

Ginger and toasted sesame oil give this dish an authentic Asian flavour.

Serves 6

Ingredients

Method

  1. In a pot, submerge the shiitake in water and soak for 2 hours or more. Remove from the soaking water, cut off and discard the stems, thinly slice the caps and return them to the soaking water. Add ginger to the shiitake stock and gently simmer 10 minutes. Remove and discard the ginger. Add the salt, carrots, red pepper or celery, and simmer 10 minutes.
  2. While the soup is simmering, boil the noodles in another pot as directed on the pack. Rinse under cold running water, drain and chop into 2-inch lengths. Divide noodles among individual serving bowls.
  3. To the simmering pot, add the peas and soya sauce and simmer a minute more. Add the sesame oil and remove from the heat. Ladle the hot soup over each bowl of noodles. Serve.

Chef

John & Jan BellemeJohn & Jan Belleme

John & Jan Belleme are leading autorities on the healing powers of traditional Japanese foods. Before turning his focus to food and health, John was a research biologist for the Veteran's association in Miami, Florida, and he worked in laboratories at the Universities of Miami Medical School and Harvard University Medical School.

For more than twenty-five years John has applied his background in medical research to interpreting the literature on traditional Japanese medicinal foods.

In 1979, after living and studying in Japan for over a year - where the Bellemes learned the craft of miso making firsthand - they co-founded the American Miso Company, one of the world's largest producers of traditional miso.

Since the 1980s the Bellemes have researched and written, and in many cases illustrated, over 130 published articles on the subject of Japanese foods, including four books: Culinary Treasures of Japan; Cooking with Japanese Foods: A Guide to the Traditional Natural Foods of Japan; Clearspring - The Real Taste of Japan and The Miso Book.

John and Jan travel throughout the eastern United States giving lectures about authentic Japanese foods, and every winter, with partner Sandy Pukel, organise a week-long health cruise that features prominent experts in macrobiotic cooking, healthy living, holistic medicine, yoga, meditation, shiatsu, Pilates, and natural beauty aids. They live in Saluda, North Carolina.





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