Japanese Noodle Soup

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Servings: 6 Difficulty: Intermediate
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A savory, spicy, and warming vegan noodle soup packed with fresh vegetables and shiitake mushrooms.
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This hearty Japanese Noodle Soup is a comforting weeknight dinner that brings together the earthy depth of shiitake mushrooms and the gentle heat of hot pepper sesame oil. The broth is rich yet light, infused with ginger, shoyu, and a touch of sweetness from mirin. Bright pea pods and tender greens provide a fresh crunch and vibrant color against the soft rice noodles. It’s a satisfying, plant-based meal that feels indulgent but comes together quickly. Perfect for chilly evenings or when you crave something warm, aromatic, and nourishing without the heaviness. Serve immediately for the best texture and flavor.

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Japanese Noodle Soup

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 99.0

Description

This hearty Japanese Noodle Soup is a comforting weeknight dinner that brings together the earthy depth of shiitake mushrooms and the gentle heat of hot pepper sesame oil. The broth is rich yet light, infused with ginger, shoyu, and a touch of sweetness from mirin. Bright pea pods and tender greens provide a fresh crunch and vibrant color against the soft rice noodles. It&# 226;ÂÂs a satisfying, plant-based meal that feels indulgent but comes together quickly. Perfect for chilly evenings or when you crave something warm, aromatic, and nourishing without the heaviness. Serve immediately for the best texture and flavor.

Ingredients

Directions

  1. Soak the shiitake mushrooms in 1 cup of water for 20 minutes to rehydrate.
  2. Slice the rehydrated shiitake mushrooms, discarding the tough stems.
  3. Heat the hot pepper sesame oil in a large pot over medium heat.
  4. Add the onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
  5. Stir in the pressed garlic and sliced shiitake mushrooms, cooking for another minute.
  6. Pour in the mushroom soaking liquid and the remaining 7 cups of water.
  7. Bring the broth to a boil, then reduce heat to a simmer and cook for 15 minutes.
  8. Add the bifun rice pasta (or mung bean pasta) and cook according to package directions until tender.
  9. Stir in the grated ginger, pea pods, red pepper, mustard greens (or kale), shoyu, brown rice vinegar, mirin, and cayenne if using.
  10. Reduce heat and simmer for 5 minutes until the greens are wilted but still bright green.
  11. Ladle into bowls and garnish with chopped roasted cashews before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 99.0kcal
% Daily Value *
Total Fat 7.6g12%
Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 35.8mg2%
Total Carbohydrate 7.8g3%
Dietary Fiber 1.9g8%
Sugars 3.4g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve this soup immediately for the best texture, as the noodles will continue to absorb broth and soften if left to sit.

You can substitute the mustard greens with kale, collards, or chard for a different leafy green flavor.

For a gluten-free version, ensure you use Tamari instead of regular Shoyu.

The amount of shoyu can be doubled if you prefer a saltier, more robust savory profile.

Save the mushroom soaking liquid to add extra umami depth to the broth; strain it through a fine-mesh sieve if desired.

Keywords: japanese, noodle, soup, vegan, shiitake, mushrooms, spicy, comfort, dinner, asian, broth, ginger, sesame, rice, pasta, healthy, easy, quick, warming, plant-based
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