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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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/somen-noodle-soup-with-mushrooms-and-vegetables-recipe/