Japanese Soba with Mushroom Broth

June 21, 2013

Author Notes: A friend started talking soba, seaweed and shitakes and described his mastered recipe for a steaming bowl of goodness that is true to its Japanese roots — simple, but amazing. Who needs a Japanese noodle house when you create a dish like this at home? Once you have a few of these items stocked in your cupboard, you can easily bring the East into your kitchen any night of the week without a lot of effort. Note: you don’t have to go to a Japanese specialty market to get all the makings, most health-food shops (or even Whole Foods) will carry everything you need.cdilaura

Serves: 2


  • 1 sheet kombu-style seaweed (or 1oz shredded)
  • 1 ounce dried shitakes (or a handful of fresh shitakes or Maitakes)
  • 6 cups cold water
  • 1 leek, washed and sliced
  • 1 egg, poached
  • 1-2 chopped scallions
In This Recipe


  1. Soak seaweed and stems of mushrooms in water for 3-4 hours {or longer — start overnight or before you head out for work}. If you’re short on time or have a last minute craving you can soak for 30 minutes and then heat in a saucepan on low heat for 30 minutes.
  2. Remove seaweed. Add sliced caps of mushrooms and washed & sliced leeks. Simmer in a covered pot for 30 minutes-3 hours depending on how savory you want the broth and how much time you have.
  3. Boil 1-2 servings of soba noodles according to package instructions and add to broth. If you make extra store in a separate container so they don't get soggy in the fridge.
  4. Add mirin and soy sauce to taste. Add enough miso to cloud the broth. Top with chopped scallions.

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