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Bok Choy & wild Mushroom Soba Noodle Soup

A hearty and healthy Soba Noodle Soup recipe with bok choy and mushrooms in a simple miso broth that is quick, easy and delicious! Vegan, gluten-free, and ready in under 30 minutes.

side angle view of a bowl with serving of soba noodle soup with bok and mushrooms.

Hearty, delicious, and full of wonderful flavors, this Bok Choy & Wild Mushroom Soba Noodle Soup is another healthy addition to the recipe collection.

I love every ingredient in the recipe and the pure simplicity of it all. It’s my favorite kind of cooking with minimal ingredients and comes together fast, creating a satisfying nutrient dense meal!

And if you’re a big lover of soba noodles like myself, be sure to check out this Sesame-Ginger Cucumber Soba Salad, Soba Noodle Stir Fry, Soba Miso Soup, or Soba Noodle Bowl. They are all quick, easy and delicious!

top down view of ingredients needed to make bok choy mushroom miso soba noodle soup

Ingredients You’ll Need

In this recipe, miso soup is gently warmed with mushrooms and combined with steamed bok choy and soba noodles for a simple and delicious soba noodle soup!

Here are the ingredients you will need:

  • soba noodles – I used 100% soba (buckwheat) noodles (Eden Buckwheat Noodles or King Soba Noodles (affiliate links)), but you can use the mixed flour soba noodles if you like. You can also use ramen, udon, or rice noodles if you prefer.
  • mushrooms – use shiitake, oyster, baby bella, or your favorite fresh mushrooms (I’ve also made this with dried wild mushrooms as well, see recipe card notes)
  • bok choy – this mellow flavored green is perfect in soba noodle soup
  • miso – I’ve used red miso here, use your favorite (can also sub with veggie broth if you needed)
  • tofu – optional, is good if you would like to add more protein
  • scallions + cilantro – adds flavor and a dose of freshness
  • sesame seeds – white, toasted, or black all work well
side by side photos of cooked soba noodles and sauteed mushrooms in a wok with water being added.

How To Make Soba Noodle Soup

  • Cook soba noodles. Cook your soba noodles according to package directions, rinse under cool water, and set aside.
  • Stir-fry mushrooms. In a wok or medium pan, heat 1 tablespoon toasted sesame oil or 1/4 cup water over medium-high heat, add fresh sliced mushrooms, and stir fry for 4 – 5 minutes. Add a little tamari for extra flavor.
  • Add water. Turn down the heat to medium and add the water.
top down view showing the process of adding bok choy to wok for soba noodle soup.
  • Add the bok choy.
top down view of miso added to wok with mushrooms and bok choy.
  • Add the miso, and let simmer for 10 minutes, or until bok choy is tender.
  • Add the optional tofu while the soup is simmering to warm through.

And now you are ready to assemble your noodle bowls.

Top Tips

  • Rinse noodles well. Be sure to rinse the soba noodles well after cooking to ensure they cool down and stop cooking. Otherwise, they may overcook themselves and turn mushy.
  • Add more flavor. Although this soup is super simple and great as is, feel free to add a little grated ginger or garlic for another layer of flavor.
  • Don’t boil the soup. If using miso, gently warm the soup over medium-low to low heat. This ensures the healthy probiotics of the miso paste are not boiled away.
  • Storing. Leftovers can be stored for up to 3 – 4 days in the refrigerator in a covered container.

top down view of a bowl with serving of soba noodle soup with bok and mushrooms.

Adjusting For Dietary Restrictions

  • Gluten-Free: To keep this gluten-free, stick with 100% buckwheat noodles. Some buckwheat noodles are a combination of both wheat and buckwheat flour, making them not truly GF.
  • Soy-Free: If you have soy allergies, try using miso that doesn’t contain soy, such as chickpea miso or brown rice miso.

Serving Suggestions

  • Top with fresh cilantro and a squeeze of lime for added flavor. I love adding a pinch of red pepper flakes for a little heat.
  • Serve with a side of Vegan Kimchi, or better yet add a portion to the soup!
  • Pair with a sushi roll like this Raw Vegan Sushi.
side angle view of a bowl with serving of soba noodle soup with bok and mushrooms with items surrounding.

More Noodle Soup Recipes!

If you try this soba noodle soup recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.



5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

A simple and hearty soba noodle soup with my favorite buckwheat noodles, earthy mushrooms, and bok choy!

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 minutes
  • Yield: Serves 2
  • Category: Entree, Pasta
  • Cuisine: Vegan, Asian


  • 1 package (9 oz) soba noodles
  • 4 oz. shiitake, oyster or mushrooms (see notes for using dried wild mushrooms)
  • 23 baby bok choy, ends trimmed
  • 23 tablespoons miso (use your favorite)
  • 4 cups water
  • 24 oz. cubed tofu, optional


  • 2 scallions, sliced
  • fresh cilantro sprigs
  • sesame seeds
  • red pepper flakes (optional)


Noodles: Cook your soba noodles according to package, rinse under cool water, set aside.

Stir-fry mushrooms: In a wok or medium pan, heat 1 tablespoon dark sesame oil or 1/4 cup water over medium-high heat, add fresh chopped mushrooms and stir fry for 4 – 5 minutes. Add a little tarmari for a little extra flavor.

Add remaining ingredients: Reduce heat to medium, pour 4 cups of water into the pan, and add the bok choy. Stir in the miso and gently stir to dissolve. Cook over medium to medium-low heat for 10 -15 minutes, or until bok choy is tender, stirring occasionally (don’t let the soup boil). Add the optional tofu to the soup to warm through.

Assemble: In individual serving bowls, add 1/2 soba noodles and top with 1/2 bok choy, mushrooms. and miso broth over top. Top with cubed scallions, cilantro sprigs and sesame seeds.

Serves 2

Store: Leftovers can be kept in the refrigerator for up to 3 – 4 days, in a covered container.


If you don’t have miso on hand, sub in some low-sodium veggie broth. 

Using dried mushrooms: In a small saucepan, warm 4 cups of water over medium heat (do not boil), add dried mushrooms, lower heat and let simmer, uncovered for 10 minutes. Add miso, stir to remove any clumps, add bok choy and continue to keep the soup warm over low heat, until bok choy is tender.

Soy-free: If you have soy allergies, try using other miso’s which don’t contain soy such as chickpea miso.

Soba Noodles: You can purchase gluten-free 100% buckwheat noodles by Eden Buckwheat Noodles or King Soba Noodles from Amazon (affiliate links).

Nutrition facts are calculated without the optional tofu.

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  1. Instructions were clear and easy to follow. Overall tasted good, but leftovers tasted even better as items had more time to have soaked in more flavor.

  2. This was so delicious! I had to sub cabbage for the boy choy. This was a quick meal after a full day in the clinic which was just what I needed. I did add the Tamari ) Ginger. And kimchi. I always know I can count on the recipes here.

  3. This was delicious. I halved the recipe (since there is only one of me :)) and will dig into the other half tomorrow (stored the soba buckwheat noodles separate from the balance). Thank you so very much for a simple yet very tasty recipe. I LOVE it!

  4. Question: if using dried mushrooms, what quantity/weight of dried mushrooms would you use – the same 4oz? thanks.

    1. Julie | The Simple Veganista says:

      Great question, Lelli! I suggest using about 1 oz of dried mushrooms. Enjoy!

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