This simple Japanese-inspired soup includes beneficial herbs like ginger and garlic, along with fresh seasonal vegetables like bok choy. While this recipe is designed to be vegan, you can easily add grilled chicken or a hard-boiled egg to increase protein.
Shiitake and miso noodle soup
Prep time: 20 minutes
Cook time: 25 minutes
Serves: 2–3
Ingredients
- 45g dried shiitake mushrooms (preferably whole)
- 1 bunch bok choy
- 3–4 spring onions
- 1–2 tbsp extra virgin olive oil
- 2 tsp freshly grated ginger
- 3 cloves garlic, finely chopped
- 5 cups water (plus extra for soaking mushrooms and cooking noodles)
- 3 tbsp white miso paste
- 200–250g buckwheat (soba) or rice noodles
- 1 tbsp mirin (more to taste)
- 1 tbsp tamari (more to taste)
- 1/2 tsp sesame oil
- Squeeze of fresh lemon to serve (optional)
Method
- Place mushrooms in a bowl, cover with warm water and a plate (to stop them floating) and soak for 20–30 minutes. Drain and slice into 3–4 pieces, removing stems. Reserve the soaking liquid and discard any sediment.
- While the mushrooms soak, separate bok choy into stalks and leaves. Slice stalks into 1cm pieces and chop spring onions, including the green tops.
- Heat a saucepan over medium heat and add olive oil. Cook mushrooms for 3–4 minutes until soft. Add bok choy stalks and cook for another 1–2 minutes, then add ginger, garlic and most of the spring onions. Cook for another minute, adding a little oil or stock if needed.
- Scoop some liquid into a small bowl and dissolve the miso paste until smooth. Add it to the saucepan with the remaining water. Bring to the boil, then reduce to a simmer and cook covered for 12–15 minutes.
- Meanwhile, cook noodles according to packet instructions. Add bok choy leaves, reserved spring onion tops, noodles, mirin, tamari and sesame oil to the soup. Simmer for 1–2 minutes, then serve.
Tip
If you’re short on time, you can substitute dried mushrooms for fresh to reduce preparation time.
