This hearty winter soup will certainly make you warm and toasty. Miso broth is simmered with lemongrass, garlic and ginger before being filled with soba noodles, butternut squash, kale and exotic mushrooms.

Serves 4

Instructions:

1. In a large soup pot over medium-high heat, combine miso, broth, mirin, ginger, lemongrass, garlic and pepper. Whisk until blended and bring to a simmer. Cook for 15 minutes.
2. While soup is simmering, add kale and mushrooms, and poach lightly for 2–3 minutes or until cooked. Remove from broth and set aside until ready to serve soup.
3. To serve, ladle broth into bowls and fill with kale, mushrooms, squash, and nori. Garnish with sesame oil and sesame seeds.