This is one of my favorite ways to use Martha’s Vineyard Mycological fresh shiitakes. Even though I make this soup primarily for its wonderful flavor and satisfying noodles, I appreciate the powerful triumvirate of healing chicken stock, immune-boosting shiitakes, and nutrient-packed kale. This soup comes together quickly, and lends itself to adding any additional protein, whether it’s shredded chicken or tiny cubes of tofu.

To make an equally good vegetarian version, make a mushroom stock:  Pour six cups of boiling-hot water over 1 cup of MV Mycological dried mushroom caps and let sit for for 10 to15 minutes. Remove the mushrooms and slice thinly. Use the mushroom water in place of the chicken stock, and add the sliced mushrooms. Homemade Rich Vegetable Broth would be nice, too.

One last note about this soup: I like to cook the noodles separately to avoid mushiness.

Serves 4

1 large leek, white and green parts, cut in half lengthwise, and rinsed
1 1/2 cups shiitake mushrooms (preferably local, from Martha’s Vineyard Mycological), sliced
Coconut oil or olive oil
2 to 3 teaspoons fresh ginger, finely grated with a rasp-style (Microplane) grater
7 cups chicken, mushroom stock (see headnote), or water
1 (8-ounce) package of noodles – fresh Chinese noodles, ramen, udon or your own favorite pasta
Toasted sesame oil, for noodles
1 carrot, peeled, thinly sliced on a diagonal, and cut into matchsticks
2 cups slivered kale (stems removed first)
2 tablespoons soy sauce, or more to taste
1/2 teaspoon sriracha or other hot sauce
2 limes, quartered

1.     In a soup pot, sauté the leeks and the mushrooms in a few teaspoons of coconut or olive oil. After 3 to 4 minutes, add the fresh ginger.

2.     When the ginger is fragrant, add the stock or water and bring to a boil. Adjust the heat to a simmer, add the carrots and kale cook for 10 minutes, covered.

3.     Meanwhile, cook the noodles al dente in a large pot of salted water according to the package directions. Drain, and shake the strainer until all the steam has been released so the noodles don’t continue to cook or get sticky. Drizzle with sesame oil to help flavor and keep them separate. Set aside.

4.     Season the soup with the soy sauce and sriracha to taste. Place the noodles into bowls and ladle the soup over the noodles. Serve with wedges of lime to squeeze into the bowl.