miso shiitake soba soup

miso soba soup / @loveandlemons miso soba soup / @loveandlemons miso soba soup / @loveandlemons

To all of you who are snowed in… this is my attempt to send warm thoughts through the computer screen. It’s not exactly balmy here, but it’s a far cry from the -11 degrees my weather widgets (and text message updates from my mom) are showing for tomorrow’s Chicago’s forecast. Yikes…

This soup is full of warming healing ingredients (shiitakes, ginger, miso, etc)… and would be the perfect thing if you’re under the weather… figuratively or quite literally.

 

miso soba soup

Yield: serves 2 as a main, 4 as a starter

miso soba soup

Ingredients

    for the dashi:
  • a piece of dried kombu, about 2x3 inches
  • 4 cups water
  • for the miso soup:
  • 4 cups dashi
  • 1/2 cup sliced shiitake mushrooms
  • 6 oz. soba noodles (100% buckwheat if gluten free)
  • 3-4 tablespoons white or shiro miso
  • 1 teaspoon grated ginger
  • 1/4 cup chopped scallions
  • 1/2 cup tofu cubes (firm tofu)
  • 4 baby bok choy pieces, coarse stalks thinly sliced
  • 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

Instructions

  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. Once the kombu piece is soft, remove it and bring the water to a boil for just a few minutes.
  2. Add your soba noodles, then reduce heat again and add in 1/2 cup more water. (It should be just below boiling, you don’t want the miso to boil). In a small bowl, stir the miso paste together with some of the hot dashi water (until it’s not clumpy), then stir to incorporate it into the soup broth.
  3. Add the ginger, scallions and shiitakes, and gently simmer for about 10 more minutes or until the soba noodles are cooked through. In the last few minutes of cooking time, add the tofu and bok choy.
  4. Taste and adjust seasonings to your liking. Remove from heat once the bok choy is wilted but still has some bite.
  5. Top with shichimi and bonito flakes, (both optional), and serve with ponzu or extra soy sauce on the side.

Notes

Note: some miso pastes can be saltier than others, start by adding less and add more to taste. If you over-salt, add more water.

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http://www.loveandlemons.com/2014/01/05/miso-soba-soup/

Find kombu at asian markets or high-end grocery stores. Or online here.

Adapted from Japanese Cooking: A Simple Art, by Shizuo Tsuji

60 comments

  1. meg from liquidsunshineak.com on said:

    This looks delicious!!

  2. Thanks for the inspiration! We are dead set in the middle of the storm here in Indiana and nothing is going to get me through this week more than a whole lot of warm soups, curries, and chilis (and maybe a few blankets / netflix).

    • jeanine from loveandlemons.com on said:

      I’ve seen photos (my family lives up there), crazy weather – stay warm!

  3. My goodness this looks PERFECT for the kind of weather we’ve been in. I love soba noodles and this is a beautiful reminder to go buy some more! :)

  4. This looks lovely. The Chicagoans should come up here to Alaska…maybe it would make them feel better! ;)

    • jeanine from loveandlemons.com on said:

      Ha, I would never survive in Alaska :)

  5. Lisa from theveganpact.com on said:

    Does only white miso work? I generally use chickpea or brown rice miso but they’re so lumpy! This bowl looks delish :)

    • jeanine from loveandlemons.com on said:

      Hi Lisa,

      No, you don’t have to use white, although I wouldn’t use the really dark ones, the taste might be too strong for a clear soup. Mine looks like this (scroll down within the post): http://www.loveandlemons.com/2013/10/16/miso-sesame-salad/

      It’s lumpy but if you mix it in a little bowl with warm water from the soup before incorporating, it dissolves better. Hope that helps!

  6. i dont know how people are doing in mid-west and east coast..its 14F in Dallas and I feel like I am freezing to death..this kind of recipe definitely soothes my soul and instantly warms me up. I have always wondered about dashi, thanks for that recipe.

    • jeanine from loveandlemons.com on said:

      I know, it’s really not supposed to be this cold in Texas!

    • jeanine from loveandlemons.com on said:

      oh also – this is not a super traditional dashi (I wanted to make it vegetarian) – normally bonito flakes go into the broth and get strained out. But nonetheless, the kombu really makes it – plus it’s healthy and easy to make.

  7. Thanks for your warm thoughts and warm soup! As a frozen Chicagoan, I truly appreciate it!

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  9. Kathryn from londonbakes.com on said:

    I keep looking at the soba noodles in my pantry and wondering why I don’t cook with them more often – this soup just makes me realise what I’m missing out on!

  10. What a lovely and warming soup to get through these dark and cold days.

  11. It is warm in Barcelona, but in 9 days I am flying back to Berlin after avoiding German cold for 3 months and I’ll take everything that may work :) If it’s delicious, it will make a good addition :)

    • jeanine from loveandlemons.com on said:

      Thanks Marta, I’ve enjoyed all of your Barcelona posts – one of my favorite places :)

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  13. Justina from onedomesticgoddess.com on said:

    This looks so delicious and so warming. I’ve been fortunate not to experience record lows in California, but I still welcome a hot Asian soup.

    Way to go!

    • jeanine from loveandlemons.com on said:

      I welcome it anytime too – I have no problem eating miso soup in the summertime :)

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  15. Wenderly from wenderly.com on said:

    Oh does this soup look soul satisfying! Just glorious!

    • jeanine from loveandlemons.com on said:

      thanks Wenderly!

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  18. Yeli on said:

    Hi! The recipe looks great, as well as the pictures. I tried making it for my hubby who now has to eat fat free foods. However, ours turned out brown and not at all as pictured. It looked more like a brown, soupy pasta dish. I think we did everything according to the recipe, can’t figure out what we did wrong to fix it for next time. Our noodles where a little bit darker than yours, and we didn’t use the tofu. Do you have any idea what we could have done to make the soup turn out brown and not as pretty and clear as yours??

    Hope you can help us out, cause I really want to try and make it again.

    Thanks for posting the recipe!

    • jeanine from loveandlemons.com on said:

      Hi Yeli,

      It sounds like it got too thick – while it simmers try adding more water (another cup or so), so it stays a soupy. Also, maybe try adding half of the mushrooms closer to the end? The longer you cook the soup with the mushrooms, the darker it’ll get. (for example, this other mushroom soup is much darker because I cooked it longer and with more mushrooms: http://www.loveandlemons.com/2013/10/25/mushroom-chickpea-stew/).

      Hope that helps!

      • Yeli on said:

        Thanks!! I will try that and let you know.

        • jeanine from loveandlemons.com on said:

          oh also – be sure you don’t add soy sauce until the end, if you add it any earlier your soup will be brown :).

          (And make sure you’re not using dark miso paste).

          • Yeli on said:

            Actually, now that you mention it, I think I forgot to put in the soy sauce! haha

            We used white miso, as per your recommendation. It was our first time buying/cooking with miso paste, loved the smell of it. Will be trying out more miso recipes from your blog. :D

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  26. liz on said:

    Hi! do you have recommendation for a certain kind of soba noodles? I just made this and my noodles got super gloppy and overcooked. But I loved the taste, so I’d like to try again. thanks!

    • jeanine from loveandlemons.com on said:

      oh no! I usually buy the Eden brand, I got a brand the other day called King Soba that I also really liked. They’re not 100% buckwheat, I use the kind that has some semolina mixed in (which aren’t gluten free). If they became overcooked I would add them closer to the end – so that the soup is finished right as the noodles are done.

      • liz on said:

        Cool, thanks! Love your site – I had your healthy stuffed sweet potatoes for lunch!

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  40. Sophie on said:

    Delicious! I used spinach instead of bok choy and it turned out amazing. This is one of my favorite homemade miso soups! Thanks so much for sharing.

    • jeanine from loveandlemons.com on said:

      so glad you liked it!!

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