Miso Shiitake Soba Soup

Amy

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.

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Prep Time 10

Cook Time 20

Total Time 30

Cuisine Japanese

Servings

Ingredients

For the dashi:

1 piece dried kombu, about 2x3 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.

Keyword miso, shiitake, soba, soup