Bok Choy & Wild Mushroom Soba Noodle Soup Recipe

I use an unexpected shortcut in this Soba Noodle Soup with bok choy, mushrooms and miso to make a vegan, gluten free bowl in under 30 minutes that always surprises guests.

I still can’t get over how much personality you can get from just bok choy and wild mushrooms. I tossed them into a quick broth one night and wow, the mushrooms gave this soup a woodsy depth while the bok choy kept things bright and snappy, not mushy like some soups.

I made it in under 30 minutes and kept thinking, why does this feel like a restaurant bowl? It’s vegan and can be gluten free too if you choose the right swaps, and every time I make it I mess with tiny things and it somehow gets better.

Asian Soup Recipes Vegetarian

Ingredients

• Buckwheat soba noodles: nutty, earthy carbs and fiber, some protein, check label for wheat.
• Wild mushrooms: umami rich, low calorie, adds savory depth, vitamins and some antioxidants.
• Baby bok choy: bright, leafy crunch, high in vitamins A and C, good fiber, mild.
• Miso paste: salty, savory and fermented, gives umami, some probiotics, adds body to broth.
• Tamari: salty soy flavor, usually gluten free, boosts savoriness without overpowering the soup.
• Fresh ginger: zingy, slightly sweet and peppery, aids digestion, wakes up the whole bowl.
• Toasted sesame oil: tiny drizzle packs intense nutty aroma, adds richness, use sparingly though.

Ingredient Quantities

• 8 oz (225 g) 100% buckwheat soba noodles, check the label most soba has wheat
• 1 tbsp neutral oil (canola or vegetable)
• 8 oz (225 g) mixed wild mushrooms (shiitake, oyster, cremini), sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated, about 1 inch piece
• 4 cups (1 liter) low sodium vegetable broth
• 2 tbsp white miso paste or mellow miso
• 2 tbsp tamari or gluten free soy sauce
• 1 tbsp mirin or rice wine, optional
• 1 tsp toasted sesame oil
• 1 lb (450 g) baby bok choy, halved or 3 to 4 heads bok choy
• 3 scallions, thinly sliced
• 1 tbsp toasted sesame seeds
• 1 lime, cut into wedges, optional
• Pinch of salt and black pepper, to taste
• 1/2 tsp red pepper flakes or a drizzle of chili oil, optional

How to Make this

1. Bring a large pot of water to a rolling boil and cook the soba until just tender, usually 4 to 5 minutes. Drain and rinse well under cold water to stop cooking and wash away excess starch, then set aside.

2. While the noodles cook, heat the neutral oil in a large pot over medium high heat. Add the mushrooms in as even a single layer as you can, don’t overcrowd or they will steam not brown. Let them get golden, about 6 to 8 minutes, stirring once or twice and seasoning with a pinch of salt.

3. Add the minced garlic and grated ginger to the mushrooms and cook for 30 to 60 seconds until fragrant, don’t let the garlic burn.

4. Pour in the vegetable broth, scrape up any browned bits from the bottom, then stir in the tamari and mirin if using. Bring to a gentle simmer.

5. Nestle the halved baby bok choy into the simmering broth, cut side down so the stems soften faster. Cook until the stems are tender crisp, about 2 to 3 minutes for baby bok choy, a little longer for larger heads.

6. Take the pot off the heat. In a small bowl whisk the miso with a few tablespoons of hot broth until smooth, then whisk that back into the soup off the heat so the miso stays bright and not cooked to death. Stir in the toasted sesame oil.

7. Taste and adjust with a pinch of salt and black pepper, add red pepper flakes or a drizzle of chili oil if you want heat.

8. Divide the rinsed soba into bowls, ladle the hot broth with mushrooms and bok choy over the noodles. Scatter sliced scallions and toasted sesame seeds on top, serve with lime wedges on the side for squeezing, enjoy right away.

Equipment Needed

1. Large pot or Dutch oven for boiling the soba and simmering the broth
2. Large skillet or heavy sauté pan to brown the mushrooms
3. Colander or fine mesh strainer to drain and rinse the noodles
4. Chef’s knife (sharp)
5. Cutting board
6. Small bowl and whisk or fork to make the miso slurry
7. Ladle for serving the soup, youll want this handy
8. Tongs or slotted spoon to lift bok choy and noodles
9. Measuring cups and spoons for the tamari, mirin and seasonings

FAQ

Bok Choy & Wild Mushroom Soba Noodle Soup Recipe Substitutions and Variations

• 8 oz 100% buckwheat soba noodles: swap for brown rice noodles, gluten-free udon-style rice noodles, or shirataki noodles for lower carbs — rice noodles keep the texture closest.
• 8 oz mixed wild mushrooms: use cremini/baby bella + shiitake mix, oyster-only, or king trumpet (aka king oyster) for meaty texture; canned mushrooms work in a pinch but drain well.
• 2 tbsp white (mellow) miso paste: replace with yellow miso (similar), red miso at half the amount (it’s stronger), or in an emergency 1 tbsp tahini + 1/2 tsp soy/tamari for body and nuttiness.
• 2 tbsp tamari or gluten free soy sauce: swap for low-sodium regular soy sauce, coconut aminos for soy-free, or liquid aminos/fish sauce (use less, they’re saltier and more pungent).

Pro Tips

– Don’t skimp on the rinse and shock for the soba. Rinse under cold water until the water runs clear, then toss the noodles with a tiny splash of neutral oil so they don’t clump. Also, save about 1/2 cup of the noodle cooking water before you drain it — it’s magic for loosening the broth without watering down the flavor.

– Give the mushrooms space to breathe, and salt them late. Put them in a hot pan in as close to a single layer as possible, let them brown, then stir. If you salt too soon they’ll sweat and get soggy, not caramelized. If you want extra depth throw in a teaspoon of mirin or a splash of sake while they’re browning.

– Treat miso gently. Always dissolve the miso in a few tablespoons of hot broth off the heat then stir it back in, don’t boil the soup after adding miso or it’ll flatten the brightness. Taste and adjust with tamari, not just salt, because miso and tamari layer umami differently.

– Finish, don’t overcook, the greens and aromatics. Nestling bok choy cut side down speeds stem cooking and keeps leaves tender, and add toasted sesame oil, scallions and chili oil right at the end so their flavors stay fresh. Warm your bowls first if you can, soup stays better that way and nobody likes lukewarm slush.