Our Favourite Miso Shiitake Soba Soup Recipe
- 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
- shichimi or a pinch of chile flakes (optional)
- sprinkling of bonito flakes (optional)
- ponzu, on the side
- 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, 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
- 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.
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