Miso Shiitake Vermicelli Soup

Miso shiitake and ground white pepper are a mirepoix in their own right. The first two add depth and umami, and the white pepper contributes a pleasant warmth. Despite the weather transitioning to summer, I’m still a sucker for a warm bowl of soup. 

To this base I added daikon, nappa cabbage and tofu. Completing the meal is rice vermicelli--which not only cooks quickly but is also fun to slurp.

|| Miso Shiitake Vermicelli Soup ||

Ingredients

• 1.5 Tb. miso 
• 4-5 cups water, boiled
• 8-10 fresh shiitake mushrooms, sliced
• ½ medium daikon, cubed (~2 cups)
• 1 box firm tofu, drained and cubed
• 8-10 leaves Nappa cabbage
• 1 bunch rice vermicelli
• Liberal ground white pepper, to taste
• Salt to taste
• Fresh scallion finely sliced
• Sesame oil (optional garnish)

Directions

In a large saucepan or pot, combine miso with ~ ½ cup water and whisk until miso is dissolved. Add rest of water, shiitake mushrooms, daikon and tofu and simmer covered over medium-high heat for about 10-15 minutes or until daikon softens and starts to appear translucent. Meanwhile, stack the Nappa cabbage leaves and slice down the middle lengthwise then slice into roughly 1” pieces. Set aside the mostly leafy portions for the end. Add the stems to the pot and simmer for an additional 2 minutes. Add ground white pepper to your heart’s content and salt to taste (if your heart is still uncertain how much it desires, start with 1/4 tsp and adjust from there!). Then add the bunch of rice vermicelli and remaining Nappa leaves. Simmer covered for ~1-2 minutes until vermicelli is transparent. Serve steaming fresh in bowls topped with scallions and a drizzle of sesame oil