A few years back I spent 10 days in Japan with a girlfriend from collage. We trekked around Tokyo, did the hot springs local-style in Hakone, got caught in a blizzard, navigated public transport, said sumimasen a thousand times and ate more soba noodles than you could imagine.
When I got home I never wanted to see a noodle or a piece of sushi ever again… or so I thought.
About three weeks later it was all I could think about. My insistence on ‘must have soba like in Japan‘ led us to a local place that is – in my humble opinion – some of the most authentic Japanese in Sydney, although you do order sitting at a table instead of from a machine with pictures of the food.
Pretty much every time we go I get a huge hot-pot of handmade soba with mushrooms. It is a wonderful thing.
However, when I made this soup I wasn’t thinking about my trip to Japan or the local restaurant – as a matter of face I wasn’t thinking about either of those things until I started writing this post.
I was thinking about simply what I could do with the pack of mixed mushrooms and huge bunch of Cavalo Nero kale in my fridge.
Who am I kidding, it wasn’t even that considered, I was hungry and wanted lunch. I love it when a plan comes together.
Japanese Mushroom & Soba Noodle Soup
Serves: 2 to 3
- 90g dry soba noodles + water for cooking
- 3 c water
- 1 heaped Tbsp miso paste
- 200g mixed mushrooms such as king oyster [pleurotus eryngii], shiitake and oyster, thickly sliced; and enoki divided
- 2 c thinly sliced kale
- 1 – 2 tsp tamari, to taste
- 1/4 red onion, thinly sliced
- shichimi togarashi – Japanese chili sprinkles
Boil soba noodles for 4 minutes, or according to package directions. Rinse with cold water and divide across bowls.
Bring water to the boil, dissolve miso and reduce to a simmer.
Add sliced kale and simmer 1 minute; add sliced king oyster mushrooms and simmer 30 sec; add sliced shiitake and oyster mushrooms and simmer 30 seconds; remove from heat and add enoki.
Ladle soup into bowls over noodles, top with thinly sliced red onion. Serve with shichimi togarashi for a spicy kick.
- Packs of pre-mixed mushrooms are perfect for this soup, but replace them with any mushrooms you choose.
- If you are gluten free make sure to check ingredients on your soba noodles to find ones that are 100% buckwheat.
vegan // vegetarian // dairy free // gluten free