This is the perfect cold weather cleanse. Chef David Chang’s Shiitake & Swiss Chard Soup with Hand-Cut Noodles uses the rich flavors of shiitake and kombu (dried seaweed) to make the soup base. I never knew that a clean, meatless soup could taste better and more complex than my favorite soups that were made from hours of simmering with beef or pork. There is something rewarding in cleansing with a delicious soup like this.
Shiitake & Swiss Chard Soup with Hand-Cut Noodles
Adapted from Food & Wine
- Half of an one-ounce sheet of dried kombu (find it at specialty, health or Asian food stores. Or buy it online HERE)
- 1.5oz of dried shiitake mushrooms, finely ground in a food processor (specialty, health or Asian food stores. Or buy it online HERE)
- 1 cup of all-purpose flour
- 3/8 cup of water
- 1/4 cup of soy sauce
- 1/8 cup of mirin
- 3 oz of fresh shiitake mushrooms, stemmed and caps sliced
- 1/2lb of red swiss chard, stems finely chopped, leaves coarsely chopped
- In a large pot, combine kombu with 7 cups of water. Bring to a simmer then reduce heat to low and simmer for 3o minutes. Discard kombu and bring the water to a boil. Add the ground mushrooms and return to a boil. Remove from heat, cover, and let steep for 30 minutes.
- Meanwhile, in a bowl with a standing mixer, mix the flour and water at medum speed until just moistened. Increase speed to medium high speed and beat for about 8-10 minutes until elastic dough forms. Wrap dough in plastic and let dough rest for 30 minutes.
- Strain broth into a heatproof bowl. Wipe out the pot and return the broth to it. Add soy sauce and mirin and bring to a boil. Add sliced shiitakes and Swiss chard and cook for 2 minutes.
- On a lightly floured surface, roll the dough out to 1/8 inch thickness. Slice the dough in uneven strips. Bring broth back to a boil and add noodles. Cook until noodle is tender and broth is slightly thickened, about 5 minutes. Ladle soup into bowls and serve.