Mushroom soup

This is from Epoch Times

Recipe for Delicious Mushroom Soup to Boost Vitamin D  1 tablespoon butter or olive oil 1 large shallot, chopped 2 cloves garlic, chopped 1 tablespoon grated ginger 8 shiitake caps (fresh or reconstituted), cut into bite-sized pieces 1 stalk celery, chopped 2 bay leaves 1/4 teaspoon red pepper flakes 1/4 teaspoon fresh ground pepper Sea salt to taste 4 cups liquid (use water, or chicken or vegetable broth, and/or soaking liquid if starting with dried shiitakes) 1 piece kombu seaweed (optional) 3 ounces soba noodles (buckwheat-based pasta) 1/2 cup cilantro, chopped Juice and zest of 1 lime

Begin by melting butter or oil in a large pot and adding shallot, ginger, garlic, celery, and shiitakes. Sauté the vegetables over medium heat until they become soft. Next, add bay leaf, red pepper flakes, ground pepper, and salt, and sauté for another minute. Then, add liquid and kombu to the pot. Just before the soup reaches boiling point, turn the heat down to low and cover the pot for 20 minutes.   While the soup simmers, cook the noodles according to the package directions, but leave them slightly underdone. Drain the noodles and add them to the broth. Turn off the heat and cover the pot until the noodles are tender (approximately two minutes). Discard the kombu and top each bowl with chopped cilantro, lime zest, and a splash of lime juice. Serve immediately.