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Asian Mixed Mushroom, Kale & Soba Noodle Soup

April 8, 2013 By JJ 15 Comments

13-03-02_AsianMushroomSobaSoup

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.

13-03-02_AsianMushroomSobaSoup

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.

13-03-02_AsianMushroomSobaSoup

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.

13-03-02_AsianMushroomSobaSoup~~~

Japanese Mushroom & Soba Noodle Soup

13-03-02_AsianMushroomSobaSoupThis quick and easy soup is the perfect meal for a cool autumn day. Use any fresh mushrooms you can get your hands on.

Serves: 2 to 3

INGREDIENTS:

  • 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

To Serve:

  • 1/4 red onion, thinly sliced
  • shichimi togarashi – Japanese chili sprinkles

METHOD:

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.

COOK’S NOTES:

  • 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

~~~

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Filed Under: All Posts, Food, RecipeBox Tagged With: Autumn, Buckwheat, Dairy Free, Dinner, Gluten Free, Kale, Lunch, Mushrooms, Pasta, Soup, Vegan, Vegetarian

Comments

  1. Ai-Ling@blueapocalypse says

    April 8, 2013 at 1:11 pm

    I don’t think I could ever get sick of eating noodles, especially with the cooler weather coming, I’m looking forward to slurping up noodles soups.

    I must check out Ju Ge Mu & Shimbashi next time I’m in Sydney. I traveled to Japan for 3 weeks in 2010 and I’m always on the hunt for authentic Japanese food in Australia. I always raid your ramen when I am in town!

    Reply
  2. Chanel says

    April 8, 2013 at 1:22 pm

    I looove mushrooms – I’ll definitely be trying this soon 😀

    Reply
  3. Laura (Tutti Dolci) says

    April 8, 2013 at 2:26 pm

    I love soba noodles, what a scrumptious soup!

    Reply
  4. milkteaxx says

    April 8, 2013 at 3:52 pm

    i love mixed mushrooms with anything and soba is another fav so its safe to say that ill enjoy it before even tasting this!

    Reply
  5. Claire @ Claire K Creations says

    April 9, 2013 at 2:58 pm

    Well now I have a dilemma JJ. I’m going out for Japanese with my family tonight and I was thinking I’d have sukiyaki with Will. Now I really want the noodle hot pot. Oh the decisions!
    The mushroom photos are just beautiful. Shitaake are my absolute favourite.

    Reply
  6. Eva says

    April 9, 2013 at 10:48 pm

    Great post, I’m craving soba noodle soup now…love the pics too!

    Reply
  7. Kiersten @ Oh My Veggies says

    April 10, 2013 at 8:58 am

    My husband and I went to Japan a few years ago and it was our best vacation ever. I so desperately want to go back! But in the meantime, I’ll have to make this soup. I love crazy mushrooms!

    Reply
  8. brenda hayes says

    April 11, 2013 at 1:09 pm

    Looks and sounds delicious.

    Reply
  9. Anna says

    April 12, 2013 at 11:10 pm

    This looks so fresh I could taste it! Love anything noodles and mushrooms! xx

    Reply
  10. Nic @diningwithastud says

    May 5, 2013 at 5:46 pm

    Haha that worries me about visiting Japan. Hopefully we wont get turned off it for too long 😉 Im pinning this to make this week!!

    Reply

Trackbacks

  1. Hungry: Sunday Soups | justb. says:
    April 14, 2013 at 6:40 am

    […] Anyone who tells a lie has not a pure heart, and cannot make a good soup. Ludwig van Beethoven […]

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  2. (via 84th&3rd | Asian Mixed Mushroom, Kale & Soba Noodle… « We Live Social says:
    February 24, 2014 at 8:00 pm

    […] (via 84th&3rd | Asian Mixed Mushroom, Kale & Soba Noodle Soup) […]

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  3. 15 Easy And Portable Office Lunches : Make your coworkers jealous | CAREER GIRL DAILY says:
    February 19, 2015 at 10:01 pm

    […] 14. Asian Mixed Mushroom, Kale & Soba Noodle Soup This meal works on the principle of dissolving a paste, so is easy to adapt for a mason jar lunch (as above). Get the recipe here. […]

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  4. 15 Easy And Portable Office Lunches : Make your coworkers jealous - CAREER GIRL DAILY says:
    July 8, 2015 at 12:01 pm

    […] 14. Asian Mixed Mushroom, Kale & Soba Noodle Soup This meal works on the principle of dissolving a paste, so is easy to adapt for a mason jar lunch (as above). Get the recipe here. […]

    Reply
  5. Make Your Coworkers Jealous: 15 Easy And Portable Office Lunches - Career Girl Daily says:
    January 18, 2016 at 5:01 am

    […] This meal works on the principle of dissolving a paste, so is easy to adapt for a mason jar lunch (as above). Get the recipe here. […]

    Reply

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