Spring Vegetable Miso Soup with Gluten-Free Yuba Noodles

Step 1

Combine the kombu, dried mushrooms, and hot water in a large heatproof pitcher, jar, or pot and let stand at least 30 minutes and up to several hours. Drain, squeezing the liquid out of the vegetables; discard the vegetables. Strain through a coffee filter to remove any sand that may have come from the seaweed or mushrooms.

Step 2

Combine the scallions, ginger, miso, oil, vinegar, and salt in the bowl of a blender. Add 1 cup of the dashi and blend on medium-high until smooth. Strain through a medium mesh strainer to remove any rogue ginger pieces that didn’t get blended.

Step 3

Heat the oil in a wide saute pan set over medium heat. Add the mushrooms in a single layer and a few pinches of salt. Cook, tossing and stirring occasionally, until the mushrooms are tender and golden, 5-10 minutes. Repeat with the remaining mushrooms.

Step 4

Snap the woody ends off of the asparagus and discard. Cut off the pretty tips and reserve. Use a T-shaped vegetable peeler to shave the asparagus into ribbons. (Alternatively, thinly slice the asparagus on the diagonal.) Have the rest of the vegetables prepared.

Step 5

Bring the remaining dashi to a simmer in a large pot. Add the sauteed mushrooms and bok choy and simmer until the bok choy is crisp tender and bright green, 2-3 minutes. Add the snap peas and asparagus and cook until crisp tender, 1-2 minutes. Remove from the heat and stir in the ginger miso broth.

Step 6

Divide the yuba noodles among serving bowls. Ladle in the soup. Garnish bowls with the radish and carrots. Pass tamari and togarashi at the table so guests can season their own bowls.