Miso Mushroom Soup

Mushroom, Miso Soba noodle soup recipe - The Cooks Pantry


Matt Sinclair


  • 10g Dried Shiitake Mushrooms
  • 1 thumb sized piece of ginger, chopped into chunks
  • 1 tbsp Miso paste
  • 2 cups of Oyster Mushrooms, seperated and peeled into chunks
  • 2 tsp Lee Kum Kee Premium Soy Sauce
  • 1 tsp Lee Kum Kee Sesame Oil
  • 1 tsp Mirin
  • 3 spring onions, sliced, white parts for soup, green parts for garnish
  • 50g Silken Tofu, to garish
  • 1 Nori sheet, to garnish
  • 100g Soba noodles, cooked as per instructions


  • Fill a pot approximately ½ litre of water and bring to the boil. Add Mushrooms, miso and ginger and boil for 10-15 minutes. Add oyster mushrooms, spring onion, soy, sesame oil and mirin, cook down to slightly thicken.
  • In your serving bowl, place noodles and garnish with tofu and nori. Ladle your soup over the noodles and garnish with remaining spring onions.

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