Somen Noodle Soup with Mushrooms and Vegetables Recipe

Introduction

This Somen Noodle Soup with Mushrooms is a comforting and light dish, perfect for a quick meal. Featuring tender shiitake mushrooms, crisp bok choy, and silky poached eggs, it balances savory flavors and delicate textures beautifully.

Ingredients

• 2 tablespoons vegetable oil
• 3 scallions, trimmed, whites and greens separated and thinly sliced
• 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced (about 3 cups)
• Kosher salt
• 1 medium bok choy (about 4 ounces), cut into bite-size pieces
• 3 tablespoons soy sauce
• 2 teaspoons toasted sesame oil, plus more for serving
• 2 bundles (about 7 ounces total) somen noodles, or any thin wheat or rice noodles
• 2 large eggs

Instructions

1. Step 1: Bring a large saucepan of water to a simmer.
2. Step 2: Heat vegetable oil in a pot over medium heat. Add scallion whites and sliced mushrooms, season with salt, and cook until browned, stirring occasionally, about 5 to 6 minutes.
3. Step 3: Add 3 cups of water to the pot and bring to a simmer over medium-high heat. Add bok choy and cook until crisp-tender, about 1 minute. Stir in soy sauce and 2 teaspoons toasted sesame oil, then season to taste with salt. Turn off the heat and cover to keep warm.
4. Step 4: Meanwhile, cook the somen noodles according to package instructions in the simmering water in the saucepan. Using a slotted spoon or spider, divide the noodles among bowls, leaving the simmering water in the saucepan.
5. Step 5: Crack each egg into its own small bowl, discarding the shells. Swirl the simmering water in the saucepan to create a vortex, then gently add the eggs one at a time. Cook over medium-low heat until the whites are set, about 3 minutes.
6. Step 6: Transfer the poached eggs to the noodle bowls using a slotted spoon. Ladle the reserved shiitake broth with bok choy over the noodles and eggs. Top with sliced scallion greens, drizzle with additional sesame oil, and serve immediately.

Tips & Variations

• For extra richness, add a splash of mushroom or vegetable broth when cooking the mushrooms.
• Replace bok choy with spinach or napa cabbage for a different leafy green option.
• Use soft-boiled eggs instead of poached eggs if preferred.
• To make it vegan, omit the eggs and add tofu cubes or more mushrooms.

Storage

Store leftover broth and vegetables separately from noodles and eggs in airtight containers in the refrigerator for up to 2 days. Reheat the broth gently on the stove and cook fresh noodles to maintain texture. Poached eggs are best eaten fresh and are not recommended for reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried shiitake mushrooms instead of fresh?

Yes, you can substitute dried shiitake mushrooms by soaking them in warm water until softened, then slicing the caps for the recipe. Use the soaking liquid as part of the cooking water to enhance flavor.

What can I use if I don’t have somen noodles?

Any thin wheat or rice noodles work well as a substitute. Rice vermicelli or thin angel hair pasta can be used if you can’t find somen noodles.

Somen Noodle Soup with Mushrooms and Vegetables Recipe

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5 from 133 reviews

A comforting and delicate Somen Noodle Soup with earthy shiitake mushrooms, crisp bok choy, and perfectly poached eggs in a savory broth infused with scallions, soy sauce, and toasted sesame oil. This simple yet flavorful Japanese-inspired soup is perfect for a quick, nourishing meal.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons vegetable oil
• 3 scallions, trimmed, whites and greens separated and thinly sliced
• 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced (about 3 cups)
• Kosher salt, to taste
• 1 medium bok choy (about 4 ounces), cut into bite-size pieces
• 3 tablespoons soy sauce
• 2 teaspoons toasted sesame oil, plus more for serving

Noodles and Eggs

• 2 bundles (about 7 ounces total) somen noodles, or any thin wheat or rice noodles
• 2 large eggs

Instructions

1. Prepare simmering water: Bring a large saucepan of water to a gentle simmer. This water will be used both for cooking the noodles and poaching the eggs.
2. Sauté mushrooms and scallions: Heat vegetable oil in a separate pot over medium heat. Add the scallion whites and sliced shiitake mushrooms, season with kosher salt, and cook until browned and tender, stirring occasionally, about 5 to 6 minutes.
3. Add water and bok choy: Pour 3 cups of water into the pot with the mushrooms and bring to a simmer over medium-high heat. Add the bok choy pieces and cook until crisp-tender, approximately 1 minute. Stir in soy sauce and 2 teaspoons toasted sesame oil, and adjust seasoning with salt as needed. Turn off the heat, cover, and keep warm.
4. Cook noodles: While the mushroom broth simmers, cook the somen noodles in the simmering water according to package instructions, usually about 2 minutes. Use a slotted spoon or spider to transfer noodles into serving bowls, leaving the simmering water in the saucepan for poaching eggs.
5. Poach eggs: Crack each egg into a small bowl to check for shells and freshness. Stir the simmering water gently to create a vortex. One by one, gently slide the eggs into the simmering water, cooking over medium-low heat until the egg whites are set but yolks remain soft, about 3 minutes. Remove eggs carefully with a slotted spoon and place them on top of the noodles in each bowl.
6. Assemble and serve: Ladle the reserved warm shiitake mushroom broth over the noodles and eggs. Garnish with the sliced scallion greens and drizzle with additional toasted sesame oil to taste. Serve immediately for a warm, comforting meal.

Notes

• For a vegetarian option, use low-sodium soy sauce and ensure your vegetable oil is neutral and plant-based.
• If somen noodles are unavailable, substitute with thin angel hair pasta or rice vermicelli.
• To speed up prep, you can replace fresh shiitake with dried shiitake mushrooms soaked in warm water and sliced.
• Adjust poaching time depending on desired egg yolk consistency.
• Use gluten-free soy sauce or tamari to make this dish gluten-free.

Keywords: Somen noodle soup, shiitake mushrooms, poached eggs, Japanese soup, quick noodle soup, vegetarian noodle soup, light soup recipe