1. In a soup pot, bring the vegetable stock to a boil. Add the shiitake, leeks, ginger, vinegar, soy sauce, and mirin, if using. Cover and simmer until the leeks are tender, about 10 minutes.
2. Meanwhile, in a separate pot, cook the soba noodles in boiling water to cover for about 5 minutes.
3. When the leeks are tender, add the spinach and simmer for another minute, until the spinach has wilted but is still bright green.
4. In a small bowl, combine the miso with a few tablespoons of the hot broth to make a smooth sauce, then stir it back into the soup.
5. Drain the soba noodles and evenly divide them among four individual serving bowls. Ladle on the soup and top with sliced scallions and a sprinkling of toasted sesame seeds.
For a heartier version of this soup, add 4 ounces of tofu cut into 1/2-inch cubes when you add the spinach.
This recipe has been added to the following public cookbooks:
Dan's Signature Dishes,
DLife Recipes
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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