Three Mushrooms Soba Noodle Miso Soup
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 1 bowl
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.
  • 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
  1. 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.
  2. 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.
  3. Next, add the miso paste to the broth. Stir to evenly incorporate the miso paste in the soup. The soup will appear cloudy.
  4. Add the soba noodles and grated carrots, and cook them until they become warm.
  5. Serve the soup warm.
Recipe by Cooking with a Wallflower at