Description
This mushroom noodle soup is a mix of spicy miso broth, packed with edamame, silken tofu, ginger, and garlic, poured over chewy soba noodles. It’s the perfect miso soup and ramen hybrid.
Ingredients
- ¼ cup olive oil
- 6oz (170g) shiitake mushrooms, thinly sliced or torn
- 5 garlic cloves, finely minced
- 2 tbsp finely minced ginger, about 2” ginger piece
- ¼ cup liquid aminos*
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp miso paste
- 2–3 tsp red pepper flakes**
- 3 cups water
- 1 cup edamame
- 8 oz silken tofu, cubed
- Kosher salt to taste
- 1 package of soba noodles, cooked according to package instructions***
- Sesame seeds and green onion for garnish
Instructions
- Heat a large pot on medium-high heat and drizzle in the olive oil. Once the oil is shimmering, add in the sliced mushrooms and stir to coat in the oil. Let the mushrooms cook for 10 minutes without stirring, until all the water has evaporated. Stir and let the mushrooms cook for an additional 5 minutes until they’re browned.
- Dump in the garlic and ginger and fry for 3-4 minutes until fragrant. The mushrooms, garlic, and ginger will stick to the bottom of the pot a little bit; this is totally fine. The water will deglaze it later.
- Next, add in the soy sauce, rice vinegar, sesame oil, miso paste, and red pepper flakes. Stir to dissolve the miso and let fry for 2 minutes until bubbling and slightly thickened.
- Finally, pour in the water, edamame, silken tofu, and a sprinkle of kosher salt. Gently stir everything together and reduce the heat to low. Let the soup cook, partially covered with a lid, for 10-15 minutes until bubbling slightly. Adjust for salt as needed. While the soup finishes cooking, I recommend making the soba noodles.
- When you’re ready to serve, ladle the soup over a portion of the soba noodles, and garnish with thinly sliced green onions and sesame seeds.
Notes
*I like using Bragg’s liquid aminos because it’s gluten-free, non-GMO, and lower in sodium than most soy sauce. That said, if you want to use regular soy sauce or even low-sodium soy sauce, I’d reduce the amount used in the recipe to 3 tbsp and add more as needed. Otherwise, the soup may be too salty.
**I love making this soup super spicy and add in about 3-4 tsp of red pepper flakes. So feel free to use as much or as little as you like depending on your spice tolerance.
***Linking the brand of soba noodles I used here; they’re gluten-free, non-GMO, and organic.