Soba Noodles with Vegetables and Miso- Mushroom Broth Recipe | Vegetarian Times Skip to main content

Soba Noodles with Vegetables and Miso- Mushroom Broth

Choose miso depending on how assertive you like the flavor: White is mildest, red is strong and yellow tastes somewhere between the two. Be sure not to overcook the noodles.



Ingredient Line: 
2 large cloves garlic
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½ cup miso
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1 lb. shiitake mushrooms, stemmed and sliced
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1 1-lb. pkg. soba (buckwheat) noodles
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1 Tbs. olive oil
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2 cups cut-up small whole mixed vegetables, such as carrots, Chinese or green cabbage, Brussels sprouts, thin green beans, and/or snow peas


  1. On cutting board, mince 1 clove garlic, then mash into paste using flat side of knife; set aside. Crush remaining clove garlic and set aside.
  2. In large saucepan, whisk together miso and 6 cups water until miso dissolves. Add garlic paste and mushrooms and bring to a boil over high heat, stirring occasionally. Reduce heat to low, cover and simmer until mushrooms are tender, 5 to 6 minutes.
  3. Uncover pan, increase heat to high and return to a boil. Add noodles; stir to separate. Cover, reduce heat to low and simmer until noodles are just barely tender, about 5 minutes. Turn off heat; do not remove cover.
  4. While noodles are cooking, in large skillet, heat oil over medium heat. Add crushed garlic and cook, turning often, until browned, about 3 minutes. Discard garlic. Increase heat to medium-high, add mixed vegetables and cook, stirring, until tender and beginning to brown, 7 to 10 minutes. Remove from heat.
  5. Divide noodles, mushrooms and broth among 8 heated shallow serving bowls. Top each with some vegetables and serve hot.

Nutrition Information: 

9 g
Total Fat: 
3 g
Saturated Fat: 
35 g
678 mg
2 g
8 servings

Comments on this Recipe

Terrible - followed the recipe and the noodles were overcooked and pasty. The miso and noodles were not a flavorable combination.

Miso should never be boiled but added to the dish at the end just enough to heat it through otherwise it gets bitter and loses any nutritional benefits.

Also heard that about not boiling miso, instead adding at end. Wish I had done so with this recipe. And, my noodles were overlooked as well. Next time will make them separately (al dente), and then pour soup contents on top to serve.

This is just great - a wonderful blend of flavors and so unique to cook the udon with the miso...