Miso Vegetable Soup with Leeks And Potatoes

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When the weather changes and the chill is in the air, it is easy to feel under the weather, get a scratchy throat or have the sniffles. Warm up with this nourishing noodle soup, feed your immune system and you are good to go.

2 slim leeks, chopped, about 1 cup white part, 1 cup of the green
1 large onion, 2 1/2 – 3 cups diced
2 large carrots, 2 1/2 – 3 cups diced
4 celery stalks, about 2 cups diced
2 small potatoes, diced, about 2 cups
1 bulb of fresh garlic, minced, about 1/4 cup
2 teaspoons turmeric
1/2 teaspoon ground black pepper
1/4 cup mellow red miso
water
8 oz (1/2 pound) of dry, slim noodles of your choice. 100% buckwheat noodles were used in the soup in the picture but any noodles will do: wheat, rice, mung bean, etc.
1/2 cup dried mushrooms soaked in 1 cup warm water (optional)

In a large soup pot add 1 1/2 cups water. Turn heat to medium. Cut the leeks lengthwise and rinse under water, removing any dirt. Cut off the roots on the bottom and dice all of the white part and most of the green. Add to the pot. Peel and dice the onion and add to pot. Rinse carrots. Do not peel, if organic. Dice and add to pot. Rinse celery stalks, dice and add to the pot. Rinse and scrub the potatoes. Do not peel, if organic. Dice into small 1/4 ice pieces and add to pot. Remove all the cloves from the bulb of garlic and mince. Add it to the pot. Add in the turmeric and pepper. Stir occasionally and cook for about 15 minutes until all the vegetables are soft. Add 7 cups of water to the pot, cover and cook for about 30 minutes.

Put the miso in a small bowl. Add a cup of water to it, slowly. First add 2 tablespoons of water and with a fork, mash the miso and blend it with the water making a thinner paste. Add another 2 tablespoons and mix well until the mixture is creamy. Add the remaining water and mix well. Set aside.

In a separate pot, prepare noodles according to package directions. When noodles are done, drain the water, rinse the noodles and set aside.

When soup is ready, turn off heat and uncover the pot. Let it cool for several minutes. Stir in the miso mixture and mushrooms with broth.

Take four soup bowls and divide the noodles evenly in each bowl. Pour the soup over the noodles. Garnish with fresh sprouts if desired. Serve immediately.

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