Diana Yen's Soba Mushroom Soup
Consider this satisfying, easy-to-make soup for your next Meatless Monday meal
At Lonny we like to play a game: If you had to choose one cuisine to eat for the rest of your life, which would it be? For me that's a tough one, since I grew up in a Hispanic-Italian household where the conversation about our next meal took on a level of importance comparable to the sun rising each morning. Every. Single. Meal. But if I'm being honest, my favorite food is neither of those—it's Japanese. From sushi to kushiage, its umami-rich flavor profile gets me every time.
So when Lonny contributor Diana Yen submitted this steaming bowl of mushroom soup, I was immediately sold. Made with bold flavors such as ginger, miso, and shiitake, it's a supremely comforting and satisfying meal to make after a long day at the office. Not only is it ridiculously easy to make, it also inspires another game: how long can you make it last?
Soba Mushroom Soup
- 6 ounces soba noodles
- 1 tablespoon vegetable oil
- 1-inch piece fresh ginger, peeled and thinly sliced
- 1 garlic clove, minced
- 4 scallions, trimmed and thinly sliced
- 3 tablespoons white miso paste
- 1 tablespoon soy sauce
- ½ cup shiitake mushrooms, stemmed and cleaned, thinly sliced
- chili flakes, for garnish
Bring water to a boil in a large stockpot. Cook noodles according to package directions. Strain and set aside.
Heat the oil in a large saucepan over medium-high heat. Add ginger, garlic, and half the scallions; sauté for 1 minute. Add 4 cups water, miso paste, and soy sauce. Bring to a boil and reduce heat to medium and simmer for 20 minutes.
Strain soup and discard solids. Stir in shiitake mushrooms and remaining scallions into the broth and bring to a boil. Reduce heat to medium and simmer for 5 minutes; season with salt. Evenly divide cooked noodles among soup bowls. Ladle soup over the top. Garnish with chili flakes and serve immediately.