Our Favourite Miso Shiitake Soba Soup Recipe




The Dashi:
  • a piece of dried kombu, about 2×3 inches
  • 4 cups water
The Miso Soup:
  • 4 cups dashi
  • ½ cup sliced shiitake mushrooms
  • 3-4 tablespoons white or shiro miso
  • 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
Serve With:
  • shichimi or a pinch of chile flakes (optional)
  • sprinkling of bonito flakes (optional)
  • ponzu, on the side


  1. 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.
  2. Once the kombu piece is soft, remove it and bring the water to a boil for just a few minutes.
  3. 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, then stir to incorporate it into the soup broth.
  4. Add the ginger, scallions and shiitakes, and gently simmer for about 10 minutes to cook the mushrooms
  5. In the last few minutes of cooking time, add the tofu and bok choy.
  6. Taste and adjust seasonings to your liking. Remove from heat once the bok choy is wilted but still has some bite.
  7. Add the cooked soba noodles.
  8. Top with shichimi and bonito flakes, both optional, and serve with ponzu or extra soy sauce on the side.
Welcome to Vivre Le Rêve™, my online lifestyle magazine, featuring all things luxury, family, food, fashion, beauty and travel.I’m Rose, a full time multi-award winning blogger, journalist & author.

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