Whether you’re digging out of two feet of snow right now, or just had enough of winter already (that’s me), then daily bowls of nourishing, noodle soup are definitely on the menu during this last week of January.
Start with this Soba Noodle Soup with Shiitake Mushrooms & Kale.
The soup has a rich, earthy broth from cooking shiitake mushrooms in mirin, soy sauce, and fresh ginger. The sweet & savory flavors combine so well to create an irresistible winter soup.
Dried shiitake mushrooms are a must-have in your Asian pantry. I picked up a few bags from our local farmer’s market in the fall, and have been enjoying them in not only soup, but also stir-fries, braised dishes, and slow cooker meals like Slow-Cooked Five Spice Chicken.
For this Soba Noodle Soup recipe, you just need to reconstitute the dried shiitake mushrooms first, and then you’re ready for a quick prep of the broth.
Once the broth is flavorful and simmering gently, you can poach the eggs in the soup, and blanch the kale. Then transfer everything to each serving bowl of soba noodles and ladle the broth over. Finally, top it with fresh scallion and our Japanese Seaweed Seasoning (Furikake).
You’ll be surprised how fast everything comes together. It makes a great weeknight meal after work as a restorative & delicious soup to keep you healthy and happy on a cold January night.
Soba Noodle Soup with Shiitake Mushrooms & Kale
by Season with Spice
Makes 2 servings
Ingredients:
2 servings of soba noodles
1.5 cups of sliced dried shiitake mushrooms (or 5-6 whole mushrooms)
4 cups water
2 tbsp mirin
1.5 tbsp soy sauce
1-2 thin slices of fresh ginger
2 poached eggs or soft-boiled eggs (optional)
2 cups of thinly sliced lacinato kale (or other leafy greens such as bok choy or spinach)
1 scallion – sliced thinly
2 tbsp of Season with Spice’s Japanese Seaweed Seasoning (Furikake)
Method:
1. Give your dried shiitake mushrooms a rinse to remove any particles. Prepare a bowl of hot water and soak the sliced mushrooms for about 15 to 20 minutes, or until soft and pliable – it may take longer depending on the thickness of the mushrooms. (If using whole dried mushrooms, slice them after reconstituting). For more flavor, be sure to keep the water to add into the soup later.
2. Cook soba noodles according to package instructions. Drain and rinse under cold water to stop further cooking. Place soba noodles in each serving bowl.
3. Give the pot a quick rinse. Add in 4 cups of water, as well as the water used to soak the mushroom. Turn heat to medium-high, and then add in the reconstituted shiitake mushrooms, mirin, soy sauce, and ginger slice(s). Bring it to a boil, then lower the heat to keep it at a steady simmer for a few minutes. Have a taste of the soup and add in more mirin or soy sauce if desired.
4. Crack the eggs into separate measuring cups and slip them into the simmering broth, one at a time. Cook for two minutes. Next, add in the sliced kale and gently submerge into the broth. Cook for another minute or two, until the whites of the eggs are completely set but the yolks are still loose.
5. Gently scoop out the poached eggs, kale, and shiitake mushrooms, and place over the noodles in each bowl. Ladle the soup over. Garnish with scallions, and season with our Japanese Seaweed Seasoning (one tablespoon for each bowl). Enjoy!
by Season with Spice
Makes 2 servings
Ingredients:
2 servings of soba noodles
1.5 cups of sliced dried shiitake mushrooms (or 5-6 whole mushrooms)
4 cups water
2 tbsp mirin
1.5 tbsp soy sauce
1-2 thin slices of fresh ginger
2 poached eggs or soft-boiled eggs (optional)
2 cups of thinly sliced lacinato kale (or other leafy greens such as bok choy or spinach)
1 scallion – sliced thinly
2 tbsp of Season with Spice’s Japanese Seaweed Seasoning (Furikake)
Method:
1. Give your dried shiitake mushrooms a rinse to remove any particles. Prepare a bowl of hot water and soak the sliced mushrooms for about 15 to 20 minutes, or until soft and pliable – it may take longer depending on the thickness of the mushrooms. (If using whole dried mushrooms, slice them after reconstituting). For more flavor, be sure to keep the water to add into the soup later.
2. Cook soba noodles according to package instructions. Drain and rinse under cold water to stop further cooking. Place soba noodles in each serving bowl.
3. Give the pot a quick rinse. Add in 4 cups of water, as well as the water used to soak the mushroom. Turn heat to medium-high, and then add in the reconstituted shiitake mushrooms, mirin, soy sauce, and ginger slice(s). Bring it to a boil, then lower the heat to keep it at a steady simmer for a few minutes. Have a taste of the soup and add in more mirin or soy sauce if desired.
4. Crack the eggs into separate measuring cups and slip them into the simmering broth, one at a time. Cook for two minutes. Next, add in the sliced kale and gently submerge into the broth. Cook for another minute or two, until the whites of the eggs are completely set but the yolks are still loose.
5. Gently scoop out the poached eggs, kale, and shiitake mushrooms, and place over the noodles in each bowl. Ladle the soup over. Garnish with scallions, and season with our Japanese Seaweed Seasoning (one tablespoon for each bowl). Enjoy!
