Shiitake noodle broth

Ingredients

3 dried shiitake mushrooms (preferably organic)

1 cm ginger, grated

¼ cup wakame/arame seaweed (or nori on top)

4 spring onions

3-6 baby bok choy, sliced lengthways (or other green vegetable)

1 small carrot, julienned

1-1.5 Tb shoyu (or tamari), to taste

soba or udon noodles (100% buckwheat for gluten-free)

alfalfa or mung bean sprouts

fresh herbs e.g. parsley

lemon

Soak the mushrooms whole in 4 cups hot water and prepare the veggies. Bring the shiitake and soaking water to a simmer, then add the ginger, seaweed, spring onion and carrot. Add the bok choy after a few minutes. Once the veggies are just tender, turn off, rest and add shoyu (or tamari) to taste. Meanwhile, cook up to 1 bundle of noodles per person for a hearty meal (much less if fasting), according to the packet instructions. Remove the shiitake, discard the stems and slice thinly. Save for lunch the next day or fry now in sesame oil until browned and add a splash of tamari. Serve the broth with noodles, fried shiitake, sprouts, fresh herbs, and a squeeze of lemon if desired. Add fried tofu for a more filling meal and quick pickles on the side.