Soba Mushroom Noodle Soup Recipe

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Craving a bowl of comforting soup? Whip up this heartwarming Soba Noodle Soup in just 30 minutes! You’ll be enjoying tender mushrooms and perfectly cooked soba noodles, all soaked in a rich vegetable broth. This Soba Mushroom Noodle Soup is the ultimate quick comfort food—vegan, nut-free, and perfect as a main dish. It’s cozy, packed with healthy veggies, and bursting with flavor. A hearty, satisfying soup that’s both nutritious and delicious. Here’s how you can make it at home!

Ingredients

• 5 oz soba (buckwheat) noodles
• 1 tbsp neutral oil
• 4 oz shiitake mushrooms, cleaned and sliced*
• 1 tbsp fresh ginger, minced
• 1 1/2 tbsp white or yellow miso paste
• 5 cups vegetable broth
• 8 oz firm tofu, cut in long strips
• 8 oz baby bok choy, cut in halves or quarters
• 1 tbsp soy sauce
• 2 tsp sesame oil
• 2 medium green onions, chopped

Directions

1. Prepare the vegetables by cleaning and cutting the mushrooms into thin slices, peeling and minceing the garlic, and finely chopping the green onions into rounds.

1. Slice the tofu into strips.
2. Wash bok choy and trim the ends. Slice in halves or quarters depending on size.
3. In a large pot over medium, heat the neutral oil. Add the sliced mushrooms and cook, stirring occasionally, until they start to brown, 5-7 minutes.

1. Reduce the heat to medium low, add the miso paste and the minced ginger, and add a small amount of the broth, stirring until the miso is dissolved.

1. Add the remaining broth and cook for 5 minutes. 

1. While the soup is cooking, heat a medium-large pot of water and cook the soba noodles until slightly underdone. Drain and rinse with lukewarm water to wash off extra starch.
2. To the soup, add the tofu and bok choy.
3. Cook until bok choy is starting to wilt and the ends can be just pierced with a fork, 3-5 minutes.

1. Add the soy, sesame oil, and chopped green onions. Cook for a final 1-2 minutes.

1. Add the noddles and taste, adjusting soy and sesame as needed.

This recipe is best served immediately. If saving for later, store the noddles separately and combine only before serving.