Miso Shiitake Soba Soup is a comforting bowl of umami-rich goodness, ready in just 30 minutes. Earthy shiitake mushrooms and nutty soba noodles mingle with a savory miso broth, creating a symphony of flavors. Each spoonful offers a satisfying balance of chewy noodles, tender mushrooms, and a hint of warmth from ginger. Perfect for a quick yet nourishing meal, this soup is both light and deeply satisfying.
The broth’s velvety texture, infused with garlic and scallions, wraps around every ingredient like a cozy embrace. With its vibrant colors and aromatic steam, this dish is as inviting to the eyes as it is to the palate. Whether you’re winding down or fueling up, this soup is a delicious way to savor simplicity and depth in every bite.
Ingredients for Miso Shiitake Soba Soup
- For the dashi:
- 1 piece dried kombu (about 2×3 inches)
- 4 cups water
- For the miso soup:
- 4 cups dashi (prepared from above)
- ½ cup sliced shiitake mushrooms
- 3-4 tablespoons white or shiro miso (adjust to taste)
- 1 teaspoon grated ginger
- ¼ cup chopped scallions
- ½ cup firm tofu cubes
- 4 baby bok choy pieces (coarse stalks thinly sliced)
- 6 oz. soba noodles (cooked separately)
- Optional: a few teaspoons soy sauce or tamari (to taste)
- To serve:
- Shichimi or a pinch of chile flakes (optional)
- Sprinkling of bonito flakes (optional)
- Ponzu, on the side (optional)
Step-by-Step Instructions
- Make the dashi: Gently rinse the kombu piece. Place it in a medium pot with 4 cups water. Gently simmer for 10 minutes (do not boil, as it can turn bitter). Once the kombu is soft, remove it and bring the water to a boil for just a few minutes. Reduce heat and add ½ cup more water.
- Prepare the miso soup: In a small bowl, stir the miso paste with some hot dashi water until smooth (to avoid clumps). Stir it into the soup broth.
- Add the grated ginger, chopped scallions, and shiitake mushrooms to the broth. Gently simmer for about 10 minutes to cook the mushrooms. (If the soup thickens too much, add more water to reach your desired consistency.)
- Add tofu and bok choy: In the last few minutes of cooking, add the tofu cubes and bok choy. Simmer until the bok choy is wilted but still has some bite.
- Adjust seasonings: Taste the soup and add soy sauce or tamari if desired.
- Assemble the soup: Add the cooked soba noodles to the soup. Remove from heat.
- Serve: Top with shichimi, bonito flakes, or a pinch of chile flakes (optional). Serve with ponzu or extra soy sauce on the side.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Miso Shiitake Soba Soup with a variety of sauces and toppings. A drizzle of ponzu adds a tangy citrus kick, while a sprinkle of shichimi togarashi brings a spicy warmth. For a smoky umami boost, try bonito flakes. If you’re feeling adventurous, add a dollop of chili oil or a splash of sesame oil for extra depth.
Quick Tips for Time-Saving Success
Short on time? Use instant dashi powder instead of making it from scratch—it’s a great shortcut without sacrificing flavor. Pre-cook your soba noodles and store them in the fridge for up to 2 days. You can also prep your veggies (like bok choy and scallions) ahead of time to streamline the cooking process.
Storage and Reheating Made Simple
Store leftover soup in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water to thin the broth, as it may thicken over time. Avoid reheating the soba noodles in the soup—they can become mushy. Instead, add them fresh when serving.
Recipe Variations to Mix It Up
Customize this soup to suit your taste! Swap shiitake mushrooms for enoki or oyster mushrooms. For a heartier version, add udon noodles instead of soba. If you’re vegan, skip the bonito flakes and use kombu dashi exclusively. You can also experiment with different miso varieties, like red miso, for a richer flavor.
Essential Equipment for Effortless Cooking
For this recipe, a medium-sized pot is key for making the dashi and simmering the soup. A fine-mesh strainer is handy for rinsing the kombu, and a small bowl helps dissolve the miso paste smoothly. If you’re grating fresh ginger, a microplane makes the job quick and easy.
Miso Shiitake Soba Soup
Ingredients
For the dashi:
- 1 piece dried kombu, about 2×3 inches
- 4 cups water
For the miso soup:
- 4 cups dashi
- 1/2 cup sliced shiitake mushrooms
- 3-4 tablespoons white or shiro miso
- 1 teaspoon grated ginger
- 1/4 cup chopped scallions
- 1/2 cup tofu cubes (firm tofu)
- 4 pieces baby bok choy, coarse stalks thinly sliced
- 6 oz. soba noodles, cooked separately see notes
- a few teaspoons soy sauce or tamari optional
Serve with:
- Shichimi or a pinch of chile flakes optional
- Sprinkling of bonito flakes optional
- ponzu, on the side
Instructions
- Make the dashi: gently rinse the kombu piece. Place it in a medium pot with 4 cups water. Gently simmer for 10 minutes. Don’t let it boil, or the kombu flavor will turn bitter. Once the kombu piece is soft, remove it and bring the water to a boil for just a few minutes. Reduce heat again and add in ½ cup more water.
- In a small bowl, stir the miso paste together with some of the hot dashi water (until it’s not clumpy), then stir to incorporate it into the soup broth.
- Add the ginger, scallions, and shiitakes, and gently simmer for about 10 minutes to cook the mushrooms (Note: If your soup is getting too thick add more water until it is a thinner consistency).
- In the last few minutes of cooking time, add the tofu and bok choy. Taste and adjust seasonings to your liking.
- Remove from heat once the bok choy is wilted but still has some bite. Add the cooked soba noodles.
- Top with shichimi and bonito flakes, (both optional), and serve with ponzu or extra soy sauce on the side.