Copyright Thomas Saaristo  All Rights Reserved
Miso soup with linguine
A heady broth of miso with garlic, ginger and soy ... with the addition of
linguine. For a more traditional dish, use ramen or soba noddles ... or replace
the pasta with a poached egg, or add a poached egg along with some
shredded butter lettuce for a hearty main course meal. Miso soup is infinitely
customizable so let your tastes be your guide ... duck anyone?

4 ounces dried linguine
1 tablespoon extra virgin olive oil
6 cups fresh cold water
1/4 cup soy sauce
2 teaspoons Worcestershire sauce
1/2 cup sliced gingerroot (no need to remove the peel)
3 large cloves garlic, smashed and peeled
1/4 pound shiitake mushrooms cut into 1/2 inch pieces
2 scallion greens very thinly sliced on the bias, divided
5 tablespoons white miso paste in a medium bowl
1 tablespoon dark toasted sesame oil

Bring a large pot of salted water to the boil; add the linguine and give it a big
stir. Cook, stirring occasionally, until just tender. Drain linguine into a colander
then transfer to a ceramic bowl, drizzle with oil, stir to gloss and cover the bowl
with foil

Bring the 6 cups water, soy sauce. Worcestershire, gingerroot and garlic to the
boil then reduce to a simmer and cook 10 minutes

After 10 minutes, remove the gingerroot and the garlic and discard. Add the
mushrooms and simmer for 5 minutes. Add half of the scallions and simmer for
30 seconds

Pour 1/2 cup of soup into the miso paste in the bowl and whisk until fully
integrated. Pull the soup off the burner then stir in the miso and then the
sesame oil. Return the soup to a medium-low burner and keep very warm but
do not let roll to the boil

Divide linguine among bowls and fill with soup

Garnish Miso soup with linguine with remaining scallions and serve very hot
with chopsticks and soup spoons