4 – 5 C. homemade miso soup (see vegan dashi and miso soup broth)
6 oz. fresh cremini (approx. 5-6) or shiitake mushrooms, sliced moderately thinly
Reconstituted dried shiitake mushrooms from making the vegan dashi
2 stalks organic celery, sliced in chunky diagonals (approx. 3/8″ thick)
Handful of fresh parsley, chopped
2 – 4 scallions
Toasted sesame oil (preferably—highly preferably—La Tourangelle)
4 oz. dried Tinkyada fettucini-style rice noodles
Best to do this in a wok over high heat.
Start a pot of salted water boiling for the rice noodles. Break the long noodles into thirds or quarters (optional, but it makes them easier to corral with a spoon) and simmer until just al dente. They will continue to cook for a minute or two in the soup, so stop them a bit short of being fully done. Drain and toss with a small amount of toasted sesame oil to keep them from sticking together and to add more flavor to the final soup.
Heat about 2 – 3 Tbs. peanut oil and 1 tsp. or so of the toasted sesame oil until nice and hot, then add the celery and the fresh mushrooms. Stir fry until they begin to caramelize (get browned). This will take from 8 – 10 minutes, but timing isn’t as important as the look of the vegetables; judge by the browning edges, not the clock.
In the meantime, gently warm your miso soup in a separate pot. Do not allow to boil. No need to keep it on a flame; once it’s warm, shut the flame off and leave it there until you need it.
Once you’ve achieved the caramelization of the vegetables, add the thinly sliced reconstituted dried shiitakes and stir-fry briefly. Now add 4 cups of the miso soup and lower the heat to the gentlest little simmer you can get. Add the noodles and parsley and continue to simmer gently for about 2 more minutes. If you’re not making the Sizzled Scallions, slice your scallions thinly and add them now along with the noodles and parsley. Add more broth if needed (the noodles will absorb some of it).
I find it’s easiest to serve by lifting some of the noodles out with tongs and placing them into the serving bowls, then ladling the soup over them.
Serve with a drizzle of toasted sesame oil over each bowl and sprinkle with sizzled scallions and crunchy tofu if using. These are optional but they’re habit-formingly good.
To reheat leftovers, simmer with loving gentleness and add broth if needed. Keep the tofu and scallions separate and re-warm in a dry cast iron pan.