Mushroom, Miso and Soba Noodle Soup

Mushroom, Miso and Soba Noodle Soup

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  • Each serving
  • 470 cal
  • 8g fat (1g sat)
  • 0mg chol
  • 1840mg sodium
  • 82g carb
  • 4g fiber
  • 7g sugars
  • 23g protein


  • 1 tablespoon toasted sesame oil
  • 12 ounces shiitake or crimini mushrooms, sliced
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 8 cups mushroom stock
  • 1 inch ginger, sliced into coins
  • 2 pieces (4-inch squares) kombu
  • 1/4 cup white or yellow miso
  • 2 tablespoons tahini (optional)
  • 12 ounces soba noodles
  • 1 bunch lacinato kale, tough stems removed and leaves sliced
  • 8 ounces firm tofu, cubed
  • Sesame seeds, for garnish
  • Soy sauce or tamari, to taste


Heat oil in a sauté pan over medium-high heat. Add mushrooms and cook until just tender, 10 to 12 minutes. Stir in garlic and cook 1 additional minute. Season to taste with salt and pepper; set aside.

Combine stock, ginger and kombu in a large soup pot. Bring to a boil. Reduce to a simmer and cook for 10 to 15 minutes. Remove ginger and kombu, if desired.

In a small bowl, mix 1/2 cup hot stock with miso and tahini to blend. Set aside.

Return mushroom stock to a boil and add soba noodles and kale. Cook noodles according to package directions, until both the noodles and kale are tender. Remove from the heat and stir in reserved miso-tahini mixture.

Divide soup between 4 bowls and top with sautéed mushrooms, tofu and sesame seeds. Season to taste with soy sauce or tahini.