Bok Choy and Wild Mushroom Soba Noodle Soup Recipe
Craving a comforting yet healthy meal? Look no further than this Bok Choy & Wild Mushroom Soba Noodle Soup! Packed with flavor and nutrients, this vegan and gluten-free dish is ready to warm your soul in under 30 minutes. Imagine a rich, miso-based broth filled with tender bok choy and earthy mushrooms, all nestled in a bed of wholesome soba noodles. Let’s dive in and discover the magic of this simple yet satisfying soup.
Bok Choy and Wild Mushroom Soba Noodle Soup Recipe
Ingredients and Method
Bok Choy and Wild Mushroom Soba Noodle Soup Recipe
- 1 package (9 oz) soba noodles
- 4 oz. shiitake, oyster or mushrooms (see notes for using dried wild mushrooms)
- 2 – 3 baby bok choy, ends trimmed
- 2 – 3 tablespoons miso (use your favorite)
- 4 cups water
- 2 – 4 oz. cubed tofu, optional
Bok Choy and Wild Mushroom Soba Noodle Soup Recipe
Noodles: Cook your soba noodles according to package, rinse under cool water, set aside.
Stir-fry mushrooms: In a wok or medium pan, heat 1 tablespoon dark sesame oil or 1/4 cup water over medium-high heat, add fresh chopped mushrooms and stir fry for 4 – 5 minutes. Add a little tarmari for a little extra flavor.
Add remaining ingredients: Reduce heat to medium, pour 4 cups of water into the pan, and add the bok choy. Stir in the miso and gently stir to dissolve. Cook over medium to medium-low heat for 10 -15 minutes, or until bok choy is tender, stirring occasionally (don’t let the soup boil). Add the optional tofu to the soup to warm through.
Assemble: In individual serving bowls, add 1/2 soba noodles and top with 1/2 bok choy, mushrooms. and miso broth over top. Top with cubed scallions, cilantro sprigs and sesame seeds.
Serves 2
Store: Leftovers can be kept in the refrigerator for up to 3 – 4 days, in a covered container.
Bok Choy and Wild Mushroom Soba Noodle Soup Recipe
- 2 scallions, sliced
- fresh cilantro sprigs
- sesame seeds
red pepper flakes (optional)
Bok Choy and Wild Mushroom Soba Noodle Soup Recipe
If you don’t have miso on hand, sub in some low-sodium veggie broth.
Using dried mushrooms: In a small saucepan, warm 4 cups of water over medium heat (do not boil), add dried mushrooms, lower heat and let simmer, uncovered for 10 minutes. Add miso, stir to remove any clumps, add bok choy and continue to keep the soup warm over low heat, until bok choy is tender.
Soy-free: If you have soy allergies, try using other miso’s which don’t contain soy such as chickpea miso.
