Miso, Leek and Lentil Soup – Maria Middlestead

Ingredients

• ¼ cup green lentils*
• 4 large dried shiitake mushrooms*, prepared as in Tips below
• 750 ml (3 cups) homemade or top quality fish, chicken or vegetable stock*
• shiitake soaking liquid
• 1 medium leek, sliced in 4 lengthwise and finely chopped
• 1 cup finely chopped cauliflower
• 1 medium carrot, cubed
• ½ cup broken fine rice noodles or vermicelli
• 4 Tbsp rice vinegar
• 3 Tbsp Vietnamese/Thai-style fish sauce, or tamari (wheat-free soy sauce)
• 3 Tbsp ripped nori (sushi) sheets, or karengo or wakame fronds*
• 3 Tbsp hatcho miso (contains a trace of barley) or other dark brown miso (can be made from soy and rice only*