miso noodle soup

Miso soup makes me think of those Japanese hibachi steak houses that I used to frequent back home. The soup was the opener, followed by a salad with a ginger dressing and then the most excessive amount of fried rice, grilled veggies, and some sort of steak/shrimp/chicken combo one has ever seen. (Leftovers optional). You definitely didn't walk out of those places feeling any lighter and your clothes and hair smelled like a hibachi grill long after leaving. Anyways, I love miso soup, so here is my version- enough to be a main course -minus the salad, fried rice and all of the other stuff...
***Featured on the Feed Feed website: Kale & other greens

Serves: 6
Prep: 10 minutes
Cook: 20 minutes

Ingredients:
2 medium sweet potatoes, peeled and diced
8 ounces shiitake mushrooms, caps removed, thinly sliced
1 tablespoon ginger, minced
1 tablespoon garlic, minced
2 teaspoons ground turmeric
1/4 cup red miso paste
5 cups filtered water (or vegetable/chicken broth)
1 package flat rice noodles
1 bunch lacinato kale, roughly chopped
1/2 cup green onions, thinly sliced
1/4- 1/2 cup coriander leaves, roughly chopped (optional garnish) 

what to do: In a large pot, combine the sweet potatoes, mushrooms, ginger, garlic, and turmeric with 5 cups of filtered water. Bring to a boil, reduce heat and simmer for 15 minutes, until the sweet potatoes are tender. In a small bowl, add the miso paste and 1 cup of the warm broth. Whisk until the miso has dissolved and then return to pot. Add the kale to the hot broth and vegetables until wilted.   

Meanwhile, bring a small pot of water to a boil and add the rice noodles, cooking according to package instructions. Drain the noodles and rinse with cold water. 

to serve: Divide the noodles among serving bowls. Ladle the hot broth and vegetables over top. Garnish with green onions and coriander leaves.