Miso Soba Soup

90 grams soba noodles
2 teaspoon yellow or red miso
4 1/2 cups water
4 teaspoons soy sauce
4 thin slices ginger, grated
2 clove garlic, grated
¼ cup mirin
tablespoons sugar
2 small head baby bok choy, cut into 1/2-inch slices
5 large “momofuku” shiitake mushrooms
1 scallion, white and green parts, thinly sliced, plus extra for garnish
2 teaspoon ponzu sauce
1/2 Sriracha or other Asian hot sauce, to taste, optional
lemon (optional)
toasted sesame seeds or gomashio (optional)
togarashi (optional)


  1. Bring a large saucepan of salted water to a boil. Cook the soba noodles according to the package’s instructions. Drain. Rest in soy sauce.
  2. Meanwhile, in a small bowl, whisk together the miso and 1 cup water.
  3. In a medium-size saucepan, bring the remaining 3.5 cups water, soy sauce, ginger, garlic, mirin and sugar to a boil. Reduce the heat and simmer for 10 minutes. Add the bok choy, shiitakes, scallions, and simmer for 2 to 3 minutes or until the vegetables are wilted.Gently stir in the miso, ponzu, and sriracha.
  4. Ladle into bowls and garnish with extra scallions.
  5. Squeeze of lemon, sprinkle of sesame seeds and togarashi.

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