Cleanse: Shiitake & Swiss Chard Soup with Hand-Cut Noodles

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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.

Chef David Chang's Swiss Chard Soup

Shiitake & Swiss Chard Soup with Hand-Cut Noodles

Adapted from Food & Wine

Ingredients

  • 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

Recipe

  1.  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.
  2. 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.
  3. 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.
  4. 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.
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5 comments for “Cleanse: Shiitake & Swiss Chard Soup with Hand-Cut Noodles

  1. 5 Star Foodie
    March 20, 2012 at 12:05 pm

    The soup sounds excellent, especially with the hand-cut noodles, yum!

  2. Nami | Just One Cookbook
    March 26, 2012 at 3:47 pm

    Hi Jessica! The shiitake & kombu dashi gives really rich flavors even though they don’t seem so powerful (sorry not sure how to describe it). I think the clean and rich broth like this one gives great base for the soup. Hand-cut noodles are very popular in Chinese dish right? I go to this Taiwanese restaurant where their hand cut stir fried noodles are so popular. I need detox soup like this. I’m feeling a bit heavy lately…

  3. Laz
    March 26, 2012 at 8:53 pm

    Lovely. Just a great combination of flavors, especially the Kombu kelp, love it. Throw in some hand-cut noodles and you have a perfect dish. You are a true talent, just like my boy, DC.

  4. Lori Lynn
    March 27, 2012 at 4:08 am

    I am craving this right now. Especially since we’ve all had Junk Food on the brain.
    Looking forward to making those noodles!
    LL

  5. Junia @ Mis Pensamientos
    March 28, 2012 at 9:08 am

    i love seaweed soup! yes, i agree, veggies can make such a savory broth! yay for cleansing.

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