For the perfect Japanese Mushroom Noodle Soup, you need the best ingredients. This recipe calls for Enoki mushrooms, which are white and long, with delicate little caps. You can find them in the produce section of an Asian grocery store, or in some specialty markets. They come in small plastic packages for less than $1. To make this Japanese noodle soup at home, you’ll need the following ingredients.
Japanese Mushroom Noodle Soup Recipes
Japanese Mushroom Noodle Soup
This recipe is very simple, and you can make its broth on the stoveor in a slow cooker. The stove top method is quicker but using a slow cookerwill allow it to develop a richer flavor.
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Servings: 6 servings
Calories: 220kcal
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Ingredients
- 4 green onions sliced
- 1-2 oz. mushrooms enoki
- 8 oz. udon noodles cooked
- 1 tbsp. soy sauce
- 1/4 cup sherry med-dry
- 4 eggs large
- 1 lb. mushrooms sliced, mixed types, fresh
- 1 tbsp. butter unsalted
- 5 garlic cloves smashed
- 10 small pieces ginger fresh
- 2 oz. mushrooms mixed, dried
- 10 cups water filtered
- Salt kosher
- Black pepper ground
To season:
- sansho or Gomashio pepper
Instructions
- Bring water with garlic, dried mushrooms and ginger to boil in large soup pot. Adjust heat and simmer gently for 1/2 hour. Remove from heat. Allow to steep for another 1/2 hour.
- As broth is steeping, melt butter on high heat in nonstick, large skillet. Add fresh, sliced mushrooms. Cool till brown and crisp. Season mushrooms with salt and ground pepper. Distribute evenly in four soup bowls.
- Put eggs in small pan. Cover using cold water. Bring to boil, remove from heat and cover. Allow to cook till nearly soft boiled, for three to four minutes. Rinse eggs using cold water immediately. Set them aside.
- Strain broth and reheat. Season using soy sauce and sherry. Add salt, if desired. Distribute scallions, enoki mushrooms and noodles in four soup bowls. Crack one egg into all bowls.
- Ladle two cups of broth in all bowls. Sprinkle with shansho or gomashio pepper to taste. Serve promptly.
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Notes
This Japanese Noodle Soup is the perfect choice for cold weather. It's fast, easy, and delicious. The best part is that it is naturally vegan. It is the perfect comfort food, and it is one of the healthiest options. You can also make it in advance for freezing. But the best thing about Japanese Mushroom Noodle Soup is that you can make it in any time of the year. And because it's so simple to make, it's perfect for any occasion.
Nutrition
Serving: 1serving | Calories: 220kcal | Carbohydrates: 33g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 664mg | Potassium: 421mg | Fiber: 4g | Sugar: 6g | Vitamin A: 242IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 1mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Japanese Mushroom Noodle Soup in the Instant Pot
Ingredients:
- 8 ounces mixed mushrooms (shiitake, enoki, oyster, etc.), sliced
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 teaspoon grated ginger
- 1 carrot, thinly sliced
- 1 cup baby bok choy, chopped
- 8 ounces udon or ramen noodles
- 2 green onions, chopped
- Sesame oil for drizzling
- Salt and pepper to taste
Instructions:
Sauté Mushrooms and Aromatics:
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- Set your Instant Pot to ‘Sauté’ mode and heat some sesame oil. Add the minced garlic, chopped onion, and sliced mushrooms. Sauté until the mushrooms are tender and the onions are translucent.
Add Broth and Flavorings:
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- Pour in the vegetable broth, soy sauce, and grated ginger. Stir well, ensuring you deglaze the pot by scraping any browned bits from the bottom.
Pressure Cook:
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- Stir in the miso paste and add the sliced carrot. Secure the Instant Pot lid and set it to ‘Pressure Cook’ mode for 5 minutes.
Quick Release and Noodles:
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- Once the cooking cycle is complete, perform a quick pressure release. Open the lid and stir in the baby bok choy.
- Switch the Instant Pot to ‘Sauté’ mode again and add the udon or ramen noodles. Cook for a few minutes until the noodles are tender.
Serve and Garnish:
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- Season with salt and pepper to taste. Ladle the Japanese Mushroom Noodle Soup into bowls, garnish with chopped green onions, and drizzle with sesame oil.
Tips for making Japanese Mushroom Noodle Soup
Serving Suggestions
- Crispy Tofu: Top your bowl with crispy tofu for added texture and protein. Simply cube tofu, pan-fry until golden, and place it on your soup.
- Pickled Ginger: A side of pickled ginger is a classic and zesty companion that balances the earthy mushroom flavors.
- Japanese Green Tea: Sip on a cup of hot Japanese green tea alongside your soup to refresh your palate and complement the umami.
- Sriracha Kick: For those who love a spicy edge, offer a bottle of sriracha sauce on the side. Diners can customize the heat to their liking.
- Bento Box Presentation: Serve your Japanese Mushroom Noodle Soup as part of a bento box with sushi, sashimi, and pickled vegetables for an authentic Japanese dining experience.
Cooking Tips
- Mushroom Selection: Experiment with a variety of mushrooms, but ensure they are fresh. Shiitake, enoki, and oyster mushrooms offer a delightful mix of textures and flavors.
- Sauté Adequately: When sautéing the mushrooms and aromatics in the Instant Pot, make sure they are tender before proceeding to the next step. This step contributes to the depth of flavor.
- Noodle Timing: Be cautious not to overcook the noodles during the ‘Sauté’ mode. Monitor them closely to achieve the desired texture.
- Balancing Flavors: Taste your soup before serving, and adjust the seasoning as needed. This step ensures a well-balanced and satisfying dish.
- Quick Release Care: When performing a quick pressure release in the Instant Pot, be cautious of the hot steam. Open the valve with care to avoid burns.
FAQs about Japanese Mushroom Noodle Soup
- Can I store Japanese Mushroom Noodle Soup for later?Yes, you can store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- How can I make this dish vegetarian or vegan? To make Japanese Mushroom Noodle Soup vegetarian or vegan, simply use vegetable broth and ensure you choose a miso paste that doesn’t contain animal products.
- Can I freeze Japanese Mushroom Noodle Soup? Freezing the soup is not recommended as the texture of the noodles may change upon thawing. It’s best enjoyed fresh or stored in the refrigerator for a few days.
- What if I don’t have an Instant Pot? If you don’t have an Instant Pot, you can follow the same steps on the stovetop. Simmer the soup over low heat and adjust the cooking times accordingly.
- Can I use other types of noodles in this soup? Yes, you can use different noodles like soba, rice noodles, or even whole wheat noodles for a unique twist on the classic recipe. Adjust the cooking time as needed
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I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.
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