Ingredients

• 6 cups water
• 5 Mitoku Dried Shiitake(In a pot, submerge the shiitake in water and soak for 2 hours or longer)
• 2 slices peeled fresh ginger root
• 1 tsp sea salt
• 1 cup thinly sliced carrots
• ⅓ cup diced red bell pepper or thinly sliced celery
• 2½ oz/ 70g clear noodles, such as Mitoku Bifun
• 1½ edible pod peas, trimmed and diagonally cut into 2-3 pieces
• 2 tsp Mitoku Organic Shoyu Soy Sauce
• ¼ tsp chili-flavored Mitoku Sesame Oil

Preparation Method

1. Remove shiitake, cut off and discard stems, and thinly slice caps. Return caps to soaking water.
2. Add ginger to the shiitake stock and gently simmer 10 minutes. Remove and discard ginger.
3. Add salt, carrots, and bell pepper or celery, and simmer 10 minutes.
4. While soup is simmering, boil noodles in another pot for 5-6 minutes. Rinse cooked noodles under cold running water, drain well, and chop into 2-inch lengths. Divide noodles among individual serving bowls.
5. To the simmering pot, add peas and soy sauce and simmer a minute more. Add chili-flavored sesame oil and remove from heat.
6. Ladle hot soup over noodles and serve.

Recipe by John & Jan Belleme