Miso Soba Noodle Soup
A miso noodle soup recipe that's easy to make in less than 30 minutes. All you need is a handful of ingredients and your favorite bowl!
Ingredients
- 2 servings soba noodles
- 2.5 cups water or dashi
- 4-5 fresh shiitake mushrooms or mushrooms of your choice – sliced
- 1.5 - 2 tbsp yellow miso paste to taste
- 1/4 cup sweet corn kernels
- 2 eggs*
- One large handful of greens I used mizuna mustard microgreens**
- Season with Spice's Japanese Seven Spice Shichimi Togarashi
Instructions
- Cook noodles according to package instructions. Drain, rinse with cold water, and transfer into serving bowls.
- In a large soup pot, bring the water to a boil. Reduce the heat, add in fresh shiitake mushrooms, and let simmer for 1-2 minutes. When the mushrooms are almost cooked, stir in miso paste until dissolved. Add in sweet corn kernels.
- Turn heat up to medium-high. Crack one egg at a time into the soup and let cook undisturbed for 2-3 minutes, or until desired doneness.
- Transfer the eggs, mushrooms and sweet corn into each bowl of noodles. Top the noodles with microgreens, or your choice of vegetables.
- Then ladle the soup over the noodles. Serve immediately. Season with our Japanese Seven Spice (Shichimi Togarashi) and enjoy!
Notes
* You can cook or prepare the eggs differently if you wish – try soft-boiled, hard boiled, or a Japanese style egg such as Just One Cookbook’s Onsen Tamago.
** You can use other greens such as pea shoots, baby spinach, watercress, or baby bok choy.
Nutrition
Serving: 150gCalories: 148kcalCarbohydrates: 13gProtein: 11gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 164mgSodium: 1239mgPotassium: 238mgFiber: 3gSugar: 4gVitamin A: 273IUVitamin C: 1mgCalcium: 52mgIron: 2mg
Tried this recipe?Let us know how it was!