Need a cozy, nourishing meal in a hurry? This Mushroom Noodle Soup comes together in 30 minutes, delivering deep, savory flavors with every spoonful. Earthy mushrooms and tender soba noodles soak up a rich vegetable broth, creating a satisfying, wholesome, and comforting dish.
Completely vegan and nut-free, this hearty soup is loaded with nutritious ingredients and perfect for a quick lunch or dinner. Warm up with a bowl and enjoy a meal that’s as flavorful as it is easy to make!
Ingredients
- 4 oz shiitake mushrooms
- 8 oz firm tofu
- 5 oz soba buckwheat noodles
- 1 tablespoon neutral oil
- 1 tablespoon fresh ginger, minced
- 1 ½ tablespoon white or yellow miso paste
- 5 cups vegetable broth
- 8 oz baby bok choy
- 1 tablespoon soy sauce
- 2 teaspoon sesame oil
- 2 medium green onions, chopped
Directions
Prepare the vegetables by cleaning and cutting the mushrooms into thin slices, peeling and mincing the
Slice the tofu into strips.
Wash the bok choy and trim the ends—slice in halves or quarters, depending on size.
Heat the neutral oil in a large pot over medium. Add the sliced mushrooms and cook, stirring occasionally, until they brown for 5-7 minutes.
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.
Add the remaining broth and cook for 5 minutes.
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 remove excess starch.
Add to the soup the tofu and bok choy.
Cook until bok choy starts to wilt and the ends can be pierced with a fork, 3-5 minutes.
Add the soy, sesame oil, and chopped green onions. Cook for a final 1-2 minutes.
Add the noodles 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.
Mushroom Noodle Soup
Ingredients
- 4 oz shiitake mushrooms
- 8 oz firm tofu
- 5 oz soba buckwheat noodles
- 1 tablespoon neutral oil
- 1 tablespoon fresh ginger minced
- 1 ½ tablespoon white or yellow miso paste
- 5 cups vegetable broth
- 8 oz baby bok choy
- 1 tablespoon soy sauce
- 2 teaspoon sesame oil
- 2 medium green onions chopped
Instructions
- Prepare the vegetables by cleaning and cutting the mushrooms into thin slices, peeling and mincing the garlic, and finely chopping the green onions into rounds.
- Slice the tofu into strips.
- Wash the bok choy and trim the ends—slice in halves or quarters, depending on size.
- Heat the neutral oil in a large pot over medium. Add the sliced mushrooms and cook, stirring occasionally, until they brown for 5-7 minutes.
- 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.
- Add the remaining broth and cook for 5 minutes.
- 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 remove excess starch.
- Add to the soup the tofu and bok choy.
- Cook until bok choy starts to wilt and the ends can be pierced with a fork, 3-5 minutes.
- Add the soy, sesame oil, and chopped green onions. Cook for a final 1-2 minutes.
- Add the noodles and taste, adjusting soy and sesame as needed.
Pam
looks amazing