Step 1

In a large, heat proof bowl. Add the kelp and dried mushrooms. Cover with 2 cups of boiling water to rehydrate the mushroom. Reserve this broth for later use in recipe. This should sit for an hour to get all the umani flavor.

Step 2

In a very large pot (like a dutch oven) add 3 cups of water and the 3 cups of vegetable broth.

Step 3

Prepare fresh mushrooms by separating mushroom caps and mushroom stems to be used in broth base. Rinse and slice mushroom caps. Reserving the sliced caps for later use.

Step 4

Roughy chop the following; mushroom stems, carrots, onion, ginger. Add to pot. Add salt, bay leaves, tamari soy to pot along with five spice powder. Note: in making the stock we will be discarding these vegetables. Bring to boil around 5 minutes and then reduce to simmer. Cover and let simmer for 60 minutes.

Step 5

In a large skillet add reserved sliced mushroom caps, salt and pepper to taste. Sauté mushrooms about 5 minutes. Reduce heat and cook another 10 minutes until mushroom are cooked. Set aside.

Step 6

Return to step 1, the bowl of kelp and dried mushrooms will have made a concentrate. Reserving the liquid. Strain kelp and rehydrated mushrooms. Discard kelp. Add reserved liquid to pot of broth. Optionally - chop and add rehydrated mushrooms to broth. These mushrooms can be chewy so you may not want to add to soup. Cook another 5 minutes

Step 7

Add lime juice and bring mixture to boil then turn off heat.

Step 8

Cook rice noodles

Step 9

Put cooked noodles in a bowl, add broth , spinach and garnish with red pepper flakes and parsley