Ingredients (4 servings):
4 cups of shiitake mushrooms
1 medium piece ginger, peeled, finely grated
4 garlic cloves, smashed
1/4 cup dried seaweed or kelp
1 tbs organic reduced sodium miso paste
2 tbs sesame oil
1.5 cup soba noodles or konjac noodles (low carb option)
2 radishes, trimmed, thinly sliced
1 cup mixed herbs (such as shiso, Thai basil, cilantro, and/or mint)
1/4 cup kimchi
Toasted sesame seeds
1.5 cups organic edamame, shelled
Directions:
*For the soup*
1. Bring ginger and 4.5 cups water to a simmer in a medium saucepan over medium-high heat. Cover, reduce heat to very low, and gently simmer 25 minutes to allow aromatics to infuse and flavor the water. Strain soup through a fine-mesh sieve into a large bowl; discard solids. Wipe out the saucepan and pour soup back in. Add seaweed/kelp and return to a simmer.
2. Mix miso and 1 Tbs soup in a small bowl, then stir into soup in a pan. Keep soup hot if used right away.
3. Do Ahead: Soup can be made 2 days ahead. Let cool, then transfer to an airtight container and chill.
*For the noodles and assembly*
4. Shell the edamame. Heat avocado oil in a medium skillet over medium-high. Add edamame and mushrooms and cook, stirring occasionally, about 5 minutes. Remove from heat, finely grate garlic over the mushroom and edamame mixture, and mix well (the garlic will cook in the residual heat).
5. Drop noodles into very hot soup. Cover pan and let sit 3 minutes.
6. Divide noodles and soup among bowls. Top with mushrooms, radishes, herbs, kimchi, and sesame seeds; drizzle with sesame oil.
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做法：
*高湯*
1. 將蘑菇, 薑, 蒜頭和 4.5 杯水放入中型平底鍋中, 以中高火煮沸。蓋上鍋蓋, 將火調至非常低的溫度, 然後小火慢燉 25 分鐘, 讓芳香劑融入水中並調味水。將高湯透過細網篩過濾到一個大碗中。擦乾淨平底鍋，然後將湯倒回。
2. 將味噌和 1 湯匙混合。將高湯放入小碗中, 然後將高湯放入鍋中攪拌。如果立即使用, 請保持高湯熱。
3. 提前做: 可以提前2天製作高湯。讓它冷卻, 然後轉移到密封容器中並冷卻。
*用麵條和組裝*
4. 將有機毛豆剝殼。在中型煎鍋中以中高火加熱牛油果油。加入毛豆和蘑菇，煮約 5 分鐘。 離火, 將大蒜加在蘑菇和豆腐的混合物上, 攪拌均勻, 即可食用。
5. 將麵條放入熱湯中。蓋上鍋蓋, 靜置 3 分鐘。
6. 將麵條和高湯分裝在碗中。上面放上蘑菇, 蘿蔔, 香草, 發酵蔬菜和芝麻；淋上芝麻油。