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.
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!
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 dose of freshness
- sesame seeds – white, toasted or black all work well
How To Make Soba Noodle Soup
- Cook soba 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 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 tarmari for a little extra flavor.
- Add water. Turn down the heat to medium and add the water.
- Add the bok choy.
- Add the miso, 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.
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’s that don’t contain soy such as chickpea miso or brown rice miso.
- Top with fresh cilantro and 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.
More Noodle Soup Recipes
- Hearty Chickpea Noodle Soup
- Miso Noodle Soup
- Red Hot Miso Noodle Bowl
- Roasted Vegetable Miso Soup + Soba Noodles
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.Print
BOK CHOY & WILD MUSHROOM SOBA NOODLE SOUP
A simple and hearty soba noodle soup with my favorite buckwheat noodles, earthy mushrooms, and bok choy!
- 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)
- 2 – 3 baby bok choy, ends trimmed
- 2 – 3 tablespoons miso (use your favorite)
- 4 cups water
- 2 – 4 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.
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.
Nutrition facts are calculated without the optional tofu.
Keywords: soba noodle soup
Updated: Soba Noodle Soup was originally published in June 2014. It has been retested and updated with new photos and helpful tips in March 2020.