Soba noodle cooked with three types of mushrooms in miso soybean soup. This three mushrooms soba noodle miso soup is quick to make and deliciously perfect for the cold winter weather.
It is soo cold these days. I seriously dread getting up in the morning for work, especially when it’s at 5:45 in the morning. What happens when you start at 8 in the morning and you have to take public transportation.
But as much as I’m complaining about the cold, I know it’s so much worse in the Northeast with that snowstorm!
Which is why we all need some nice warm soup. Especially if you’re like me, and slowly, very slowly, recovering from a persistent cold.
Today, I wanted to introduce to you my Three Mushrooms Soba Noodle Miso Soup. This soup contains soba noodle cooked with three types of mushrooms: oyster mushrooms, white mushrooms, and shiitake mushrooms. But you can always use your favorite types or replace the mushrooms with vegetables and meat instead. The recipe can be very easily adjusted to your taste.
I used miso to season my soup. There are soo many types of miso paste out there, but I decided to go with miso soybean to make this recipe vegan. It does have the taste of soy bean so if you’re not a fan, you can always buy other variations of miso. Like I said, there are tons out there!
Miso is savory so there’s no need to season the soup with salt. Just a bit of miso is enough.
Cook the soba noodle in a small to medium sized pot until it has softened, about 5-7 minutes. Drain the noodles and run them through cold water to prevent them from continuing to cook and from clumping together.
In another medium sized pot, add about 3 cups of water or vegetable broth. Once the water/broth comes to a boil, add the sliced mushrooms.
When the mushrooms have softened, add the miso paste. Stir to dissolve the miso paste in the soup. The soup will turn from a clear color to a cloudy color.
Lastly, add the soba noodles and grated carrots; cook them until they’ve warmed.
Serve the soup warm.
- 1 bundle of soba noodle
- 3 cups vegetable broth
- 1 small oyster mushrooms, sliced
- 3 shiitake mushrooms, sliced
- 3 large white mushrooms, sliced
- ¼ cup grated carrots
- 1 ½ tablespoon miso paste
- Cook the soba noodles in boiling water for about 5-7 minutes until the noodles have softened. Drain the noodles and run them through cold water to prevent them from continuing to cook and to keep them from sticking to each other. Set aside for now.
- In a medium sized pot, heat vegetable broth over medium heat. Once the vegetable broth is boiling, add the sliced mushrooms and cook them until they’ve softened.
- Next, add the miso paste to the broth. Stir to evenly incorporate the miso paste in the soup. The soup will appear cloudy.
- Add the soba noodles and grated carrots, and cook them until they become warm.
- Serve the soup warm.