Soba Noodle and King Oyster Mushroom Soup

Posted By: Margie Babon


Soba noodle soup


300 gms dried soba noodles

6 cups vegetable stock

2 cups of water

¼ cup yellow miso

1 tsp. peeled and grated fresh ginger

200gms king oyster mushroom, cut into strips

3 cups of baby spinach leaves

4 green spring onion, including tender green parts, thinly sliced


  1. Bring a large saucepan of water to a boil over high heat. Add the noodles and cook until just tender about 4 minutes. Drain and set aside.
  2. In a large saucepan over medium-high heat, combine the stock, water, miso and ginger. Whisk together and bring to a simmer, then reduce the heat to medium and simmer until the miso is completely dissolved about 3 minutes.
  3. Add the king oyster mushroom strips, boil for 4 minutes. Add the spinach and cook until slightly softened but still bright green, about 1 minute. Add the green onions and cook for 1 minute longer. Taste and adjust the seasoning as desired.
  4. Using tongs, divide the noodles evenly on bowls and then ladle the soup.
  5. To add more flavor, add chili sauce or sesame oil. Serve immediately. Makes 4-6 servings.


soba noodles

Soba noodles

Thin, brownish gray soba noodles, made from buckwheat, are enormously popular in Japan, where they are prepared year-round. There, on hot-summer days, noodles are eaten cold, arrange on a bamboo lattice rack with dipping sauce, while on chilly winter days, soba noodles are immersed in piping-hot broth. Soba noodles are available fresh and dried in Japanese markets.



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