Miso And Soba Noodles Forming A Delicacy In A Bowl With Perfect Ingredients List

Discover the unassuming star of Japan’s culinary universe: Miso Soup with Soba Noodles. This delicacy, steeped in tradition, serves up a refreshing harmony of flavors — the subtly salty miso mingling with the earthy soba, unfolding an exquisite gastronomic narrative. 

This is more than a comforting bowl of soup; it’s a timeless tale of Japanese culture, heritage, and love for authentic cuisine. Indulge in this umami-rich concoction, and embark on a culinary adventure that soothes the soul and satiates the senses. 

With every spoonful, you’ll love its delicate balance and unforgettable taste.

What Is Miso Soup With Soba Noodles?

Miso soup with soba noodles is a classic Japanese dish.

The base of this dish is miso soup, a traditional Japanese soup consisting of a stock called “dashi” into which softened miso paste is mixed. The miso paste, fermented soybeans, and barley or rice malt give the soup a robust and savory umami flavor.

On the other hand, Soba noodles are thin noodles made from buckwheat flour or a combination of buckwheat and wheat flour. They are a staple in Japanese cuisine and have a slightly nutty flavor and firm texture.

History Of Miso Soup With Soba Noodles?

Miso soup and soba noodles, both integral parts of Japanese cuisine, have centuries-long histories. Miso soup’s roots trace back to the 7th century, a staple reflecting the country’s reverence for umami. 

Soba’s record is similarly ancient, dating back to the Edo period (1603-1868) when it emerged as a popular fast food. The pairing of miso soup with soba noodles is more recent, born from tradition and modern convenience. 

This combo delivers a satisfying, nutrient-rich dish, embodying Japan’s culinary evolution and ingenuity.

Interesting Facts About Miso Soup With Soba Noodles

• Miso’s Health Benefits: Miso, a key ingredient in the soup, is a fermented food that’s a great source of probiotics. It’s believed to support gut health and boost immunity.
• Variety of Miso: There are many types of miso – white, red, and mixed, among others. Each has a unique flavor profile and can alter the taste of the soup.
• Soba Noodles Symbolize Longevity: In Japan, eating soba noodles on New Year’s Eve, a tradition called Toshikoshi Soba, brings longevity and prosperity.
• Soba and Gluten: Despite buckwheat being gluten-free, most soba noodles aren’t completely gluten-free, as they’re typically made with a mixture of buckwheat and wheat flour.
• Fast Food Tradition: Historically, soba noodles were considered fast food during the Edo period in Japan. Soba shops were popular amongst busy workers and travelers.

What Makes Miso Soup With Soba Noodles Special?

• Unique Flavor Profile: Combining the umami-rich miso soup with the slightly nutty soba noodles creates a unique and satisfying flavor that is comforting and nourishing.
• Health Benefits: The dish is nutrient-dense. Miso is fermented, introducing beneficial probiotics to support gut health. Soba noodles, made from buckwheat, are rich in fiber and essential nutrients.
• Culinary Versatility: This dish is highly versatile. Depending on the toppings and portion sizes, it can be a light appetizer, a hearty main course, or even a late-night snack.
• Cultural Significance: This dish embodies Japan’s food culture and tradition, reflecting its reverence for balance, simplicity, and respect for ingredients.
• Easily Customizable: It’s a canvas for endless variations. Ingredients such as tofu, mushrooms, seaweed, green onions, or even seafood can be added for extra flavor and nutrition.

Ingredients List

Ingredient Tips 

• Choosing Miso: There are different varieties of miso: white (shiro), red (aka), and mixed (aware). White miso is sweeter and milder, while red miso is saltier and more intense. Choose the one that suits your taste preference.
• Preparing Dashi: Dashi, the base for miso soup, is traditionally made with kombu (kelp) and bonito flakes. You can use a combination of kombu and dried shiitake mushrooms for a vegan version.
• Soba Noodles: Not all soba noodles are 100% buckwheat. Check the ingredients if you’re looking for gluten-free options. Also, rinse the cooked soba noodles under cold water to remove excess starch and prevent them from sticking together.
• Adding Miso Paste: Miso paste should never be boiled as it can kill the beneficial bacteria from the fermentation process. It’s best to remove some hot dashi, dissolve the miso paste, and then add the mixture to the soup.
• Tofu and Vegetables: Consider their cooking times if you’re adding tofu and vegetables. Firmer vegetables and tofu can be added earlier, while delicate vegetables and greens should be added just before serving to preserve their texture and color.

Can You Vary The Soup With Other Ingredients?

• Protein: While tofu is a traditional choice, you can also add cooked chicken, shrimp, or even thinly sliced beef. For a vegetarian option, consider adding tempeh or seitan.
• Vegetables: Feel free to experiment with different vegetables. Mushrooms, spinach, bok choy, and kale are great options. Root vegetables like carrots or daikon radishes could be used for a heartier soup.
• Spices and Condiments: Add a dash of chili oil or some slices of fresh chili pepper to add a little heat. A sesame seeds sprinkle or soy sauce splash can enhance the flavor.
• Seaweed: Different types of seaweed can be used for variety. Wakame and nori are popular choices, but you could try others like dulse or kombu.
• Grains: Though not traditional, you could substitute soba noodles with udon, ramen, or even rice noodles. Alternatively, add cooked rice to the miso soup for a different texture.

 Recipe Directions

• In a large pot, bring 5 cups of water to a rolling boil. 
• Carefully add the delicate soba noodles and cook them to perfection, following the instructions on the package for ideal texture. 
• Meanwhile, in a separate bowl, create a velvety mixture by whisking the miso paste with a small amount of hot water until it becomes luxuriously smooth. 
• Into the pot, gracefully introduce the miso blend, along with a vibrant array of baby spinach, freshly grated carrot, earthy mushrooms, and a drizzle of soy sauce. 
• Allow the ingredients to mingle and cook for a few minutes until the vegetables achieve a tender state of bliss. 
• With an anticipation of delight, serve this comforting and nourishing creation piping hot, adorned with the crisp elegance of scallions and the delicate crunch of black sesame seeds. 
• Take pleasure in each spoonful as you savor the harmonious symphony of flavors.

 Variations, Add-Ons, And Toppings

Variations

• Different Noodles: Swap soba for udon, ramen, or rice noodles for a texture and flavor change.
• Alternative Broths: For a Korean twist, use different bases like vegetables, chicken, or even a spicy kimchi broth.
• Vegetarian or Vegan: Make it vegetarian or vegan by using vegetable broth instead of dashi and adding more veggies or tofu.

Add-Ons

• Proteins: Add cooked chicken, shrimp, or thinly sliced beef. For vegetarian versions, try pan-fried tofu, tempeh, or edamame.
• Vegetables: Include a variety of veggies such as mushrooms, bok choy, spinach, or shredded carrots.
• Grains: Consider adding cooked rice or even quinoa for a heartier meal.

Toppings

• Seaweed: Add strips of nori or wakame for a flavor boost and added nutrients.
• Scallions: Finely sliced scallions add a fresh, oniony kick.
• Soft-Boiled Eggs: A soft-boiled egg can add richness and protein.
• Pickled Vegetables: Pickled radish or ginger can add a tangy crunch.
• Sesame Seeds: Sprinkle on toasted sesame seeds for a nice, nutty finish.

Scaling The Recipe

Scaling Up

• To scale up the recipe, multiply the ingredient quantities by the desired factor. For example, if you want to double the recipe, multiply each ingredient by 2. If you want to triple it, multiply each ingredient by 3, and so on.

Scaling Down 

• To scale down the recipe, divide the ingredient quantities by the desired factor. For example, if you want to halve the recipe, divide each ingredient by 2. If you want to reduce it to one-third, divide each ingredient by 3, and so on.

What Is Used For Garnishing?

• Green Onions: Also known as scallions, green onions are often thinly sliced and sprinkled on top for a fresh, slightly spicy kick.
• Seaweed: Various types of seaweed, including nori (dried seaweed sheets) or wakame (a sea vegetable often used in soups), can be used as a garnish. They add a salty depth of flavor and a unique texture.
• Sesame Seeds: A sprinkle of toasted white or black seeds can add a nice crunch and nutty flavor.
• Chili Flakes or Chili Oil: If you like a bit of heat, sprinkling chili flakes or a drizzle can add a nice pop of color and a spicy kick.
• Fresh Herbs: Herbs like cilantro or shiso leaves can be used for an unexpected, new flavor.

Can I Make Soup In A Slow Cooker Or Instant Pot?

Slow Cooker

• First, you will want to make your dashi. Combine your kombu and bonito flakes with water in the slow cooker, then set it on low and leave it for a few hours.
• After that, strain out the solids to leave you with a clear broth. Add firmer ingredients like root vegetables or tofu and cook on low until tender.
• In the last 30 minutes of cooking, you can add soba noodles and softer ingredients that don’t require as much cooking time.
• Finally, dissolve your miso paste in a separate bowl with a little bit of the hot broth, then stir it back into the slow cooker. Ensure not to boil the soup once the miso is added to preserve the beneficial bacteria.

Instant Pot

• Make the dashi by combining the kombu and bonito flakes with water. Seal the Instant Pot and cook on high pressure for about 5 minutes, then allow a natural pressure release.
• Strain the broth and return it to the pot.
• Add your ingredients except for the miso paste and soba noodles, then seal the Instant Pot and cook on high pressure for a few minutes (time will depend on what ingredients you are using).
• Perform a quick pressure release, switch to the sauté setting, add in the soba noodles, and cook until they are tender.
• Dissolve the miso paste in a separate bowl with hot broth, then stir it back into the Instant Pot. Make sure not to boil the soup once the miso is added.

Can I Use Store-Bought Broth, Or Should I Make My Own?

Store-Bought Broth

• This is a convenient option if you’re short on time. Even pre-made dashi broths are available in some grocery stores or online, providing you with the traditional flavor base for your miso soup. However, store-bought broths are sometimes high in sodium and contain preservatives or other additives.

Homemade Broth

• Making your broth allows you to control the ingredients and the sodium level. A homemade dashi broth, the traditional base for miso soup, can be made with just a few elements: water, kombu (a type of kelp), and bonito flakes (dried fish flakes). The process is simple, but it does take some time.

Can I Use Different Types Of Meat/Pasta/Fish/Vegetables For The Soup?

• Meat: While tofu is traditionally used in miso soup, you can substitute it with chicken, pork, or beef. Ensure the meat is cooked thoroughly before adding it to the soup.
• Pasta: Although soba noodles (buckwheat noodles) are the usual choice, you can switch things up with other pasta or noodles. Udon, ramen, or rice noodles can all work well. Even non-Asian pasta like spaghetti or fettuccine could be used for a fusion twist.
• Fish: If you enjoy seafood, consider adding shrimp, crab, or even clams to your miso soup. These can add a wonderful depth of flavor. Alternatively, a fillet of white fish could be poached directly in the soup until it’s tender and flaky.
• Vegetables: The sky’s the limit when it comes to vegetables! Traditional choices include green onions and seaweed, but you can add mushrooms, spinach, bok choy, or thinly sliced carrots or radishes. Root vegetables like daikon or sweet potatoes can add heartiness, especially in colder months.

Success Tips – Tips And Tricks For Making The Soup

To ensure success with this recipe, here are some helpful tips:

Prepping Tips

• Plan Ahead: Gather all your ingredients before starting to cook. Ensure you’ve prepped everything: wash and chop your vegetables, slice your proteins, and measure your seasonings.
• Rinse Noodles: Rinse your soba noodles under cold water after cooking to remove excess starch and prevent them from sticking together.
• Prepare Miso: Dissolve the miso paste in a bit of warm broth separately before adding it to the soup to ensure it integrates smoothly and doesn’t create lumps.
• Tofu Tips: If using tofu, consider pressing it before cooking to remove excess moisture. This can make it firmer and more flavorful as it’ll better absorb the broth.

Cooking Time Tips

• Don’t Boil Miso: Miso should not be boiled as it can kill the beneficial bacteria from the fermentation process. Add it at the end of cooking, off the heat.
• Vegetable Cooking Times: Different vegetables have different cooking times. Root vegetables like carrots take longer to cook than leafy greens like spinach. Add your vegetables to the soup according to how long they need to cook.
• Noodles: Add the soba noodles towards the end of cooking time – they generally only take 5-7 minutes to cook. Overcooked noodles can become mushy.
• Protein Cooking Times: Like vegetables, different proteins have different cooking times. If you add meat or seafood to your soup, ensure it’s fully cooked before serving.

Nutritional Values

The nutritional values of the recipe can vary based on the specific brands and quantities of ingredients used. However, generally, this dish is low in calories and fat. It provides good fiber, vitamins, and minerals from vegetables and soba noodles. Adjustments and substitutions may affect the nutritional profile.

What Are The Total Calories In The Recipe? 

This puts a typical serving of miso soup with soba noodles at roughly 300-350 calories, but this could be higher or lower depending on what else you add to the dish (like more vegetables, protein sources, garnishes, etc.), as well as the exact portion size.

 Dietary Restrictions Of The Recipe 

• Gluten-Free: Traditional soba noodles are made from buckwheat, which is naturally gluten-free, but many brands also include wheat flour. Look for 100% buckwheat soba noodles if you’re avoiding gluten. Also, ensure your miso paste and soy sauce are gluten-free; tamari can be used as a gluten-free alternative to soy sauce.
• Vegetarian/Vegan: The basic recipe can be easily vegetarian or vegan. The main thing to watch out for is the dashi broth, which traditionally contains bonito (fish) flakes. You can make vegan dashi using kombu (kelp) and dried shiitake mushrooms. Additionally, ensure that your miso paste does not contain any bonito.
• Low-Sodium: Miso paste and soy sauce contain quite a bit of sodium. Look for low-sodium versions if you’re watching your salt intake. Additionally, you can use less miso paste and add more water or low-sodium vegetable broth.
• Seafood Allergies: Traditional dashi broth is made with bonito flakes, a type of fish. If you have a seafood allergy, you must make a different broth, such as a vegetable broth.
• Soy Allergies: Miso paste and tofu are both made from soy. If you’re allergic to soy, skip this recipe or look for alternative ingredients.

Health Benefits Of The Recipe 

• Rich in Probiotics: Miso, a fermented soybean paste, is rich in probiotics, beneficial bacteria that can support gut health.
• High in Antioxidants: Miso also contains antioxidants that protect your body’s cells from damage.
• Heart Healthy: Soba noodles are made from buckwheat, which is high in fiber and can help support heart health by helping to lower cholesterol levels.
• Nutrient Dense: The variety of vegetables in the soup can provide a range of essential vitamins and minerals. For example, seaweed is a great source of iodine, which is important for thyroid health.
• Protein Source: Adding tofu or other proteins to your soup can be a good source of protein, which is essential for muscle building and repair.

Nutrition Table 

How Can I Make Soup Lower In Sodium? 

• Use Low-Sodium Ingredients: Look for low-sodium miso paste and soy sauce versions. They can have significantly less sodium than the regular versions and still provide a similar flavor.
• Use Less Miso Paste: Another way to reduce sodium is to use less miso paste. Start with a smaller amount and gradually add until you reach your desired flavor intensity. Remember, it’s easier to add more than to take away!
• Increase Vegetables: Increasing the number of vegetables in the soup adds nutritional value and enhances flavor without additional sodium.
• Use Fresh Herbs: Fresh herbs such as cilantro, parsley, or chives can add flavor without sodium.
• Add Acid: A squeeze of fresh lemon or lime juice can enhance the flavors of the soup, reducing the need for extra salt.

How Can I Make Soup Lower In Sugar? 

• Watch Your Miso Paste: Some brands of miso paste may contain added sugars, so check the ingredient list to ensure you’re choosing a brand without any added sugars or sweeteners.
• Be Careful with Condiments: If you’re adding more sauces or condiments to your soup, check their sugar content. Many spices and seasonings, including some types of soy sauce, can contain added sugars.
• Avoid Sweetened Tofu: Some types of tofu, particularly pre-marinated or flavored ones, may contain added sugars. Stick with plain tofu to keep the sugar content low.
• Use Fresh Ingredients: Fresh vegetables and herbs add flavor without added sugars.

How To Serve Soup At Its Best?

• Presentation: Beautiful presentation makes any dish more delicious. Serve the soup in a beautiful bowl to highlight its rich color. Arrange the soba noodles, tofu, and vegetables so they’re visible and not just at the bottom of the bowl. 
• Temperature: Miso soup should be served hot but not boiling. The heat brings out the flavor of the ingredients and creates a comforting experience, especially on colder days. 
• Timing: Miso soup with soba noodles is best served immediately after cooking. The soba noodles can absorb a lot of liquid and become too soft if they sit in the broth for too long.
• Accompaniments: Depending on the time of day and the meal, miso soup with soba noodles can be served with various side dishes. For a light meal, a side salad would pair well. Consider doing the soup alongside grilled fish, chicken and steamed rice for a more substantial dinner.

 Perfect Side Dishes To Complement The Recipe 

• Edamame: These steamed and lightly salted soybeans are a classic Japanese side dish and offer a nice contrast in texture to the soup.
• Japanese Pickles (Tsukemono): Pickled vegetables, such as radish (daikon), cucumber, or plums (umeboshi), can provide a refreshing, tangy contrast to the rich flavors of the soup.
• Steamed Rice: A small bowl of plain steamed rice can be a great side dish, offering a neutral flavor that balances the soup’s rich, savory taste.
• Gyoza (Japanese Dumplings): These pan-fried dumplings can be filled with meat or vegetables, making them a nice complement to the soup.
• Grilled Fish or Teriyaki Chicken: For a more substantial meal, you might serve the soup alongside a portion of protein, like a piece of grilled fish or chicken with a teriyaki glaze.

How Long Can We Store The Soup? 

• Noodles and Broth Separately: Soba noodles can continue absorbing the soup broth while stored, making them soft and mushy. If you plan on storing leftovers, it’s a good idea to keep the cooked soba noodles and the miso soup broth separately.
• Reheat Gently: When reheating the soup, do it over low heat and avoid bringing it to a boil. Boiling can kill some beneficial bacteria in the miso and cause the miso to separate.
• Add Fresh Toppings: Fresh toppings like green onions or cilantro can lose their crunch and vibrant color in the refrigerator. If you have leftover soup, consider adding these fresh ingredients before serving.
• Freezing: While you can freeze miso soup, it’s not generally recommended, as the flavor and texture of some ingredients (like tofu and some vegetables) can change after freezing. The broth can be frozen separately for longer storage (about 1-2 months) and defrosted/reheated as needed.

Can I Make Soup In Advance? 

• Dashi Broth: The dashi broth can be made in advance, as the flavors will deepen over time. You can prepare and store it in the refrigerator for a couple of days or freeze it for longer-term storage.
• Soba Noodles: Cook the soba noodles separately and just before serving to prevent them from getting too soft and mushy. If you need to cook them in advance, try undercooking them slightly and rinse them in cold water to stop cooking. Store them separately from the broth in the refrigerator.
• Tofu and Vegetables: You can cut and prepare the vegetables in advance, but it’s best to add them to the soup just before serving to maintain their texture and freshness.

What Can We Do With Leftovers?

• Soba Noodle Stir-Fry: Use leftover soba noodles as a base. Sauté vegetables, add miso broth, and stir-fry with noodles. Add protein if desired.
• Miso Soba Salad: Toss leftover soba noodles with fresh vegetables. Make a dressing with miso paste, vinegar, soy sauce, sesame oil, and honey. Drizzle over salad and toss.
• Miso-Sesame Dressing: Turn leftover miso broth into dressing. Combine with sesame oil, vinegar, soy sauce, and honey. Adjust to taste. Use on salads or as a marinade.
• Miso Soup Remix: Incorporate leftover vegetables/protein into miso soup. Heat broth, add ingredients, and simmer. Adjust seasoning with miso paste and soy sauce.
• Miso Marinade: Use leftover miso paste as a marinade. Combine with soy sauce, ginger, garlic, and sweetener. Marinate protein/vegetables, then grill, bake, or stir-fry.

Special Tools/Equipments

• Pot: For boiling water and cooking the noodles and vegetables.
• Bowl: To whisk the miso with hot water.
• Knife: For slicing the carrot, mushrooms, and scallion.
• Cutting board: To provide a surface for chopping and slicing.
• Whisk or fork: Mix the miso with hot water.
• Measuring cups and spoons: For precise measurement of ingredients.
• Serving bowls: To serve the finished soup.

Frequently Asked Questions 

Can I Use Other Types Of Noodles Instead Of Soba Noodles?

Absolutely! While soba noodles provide a distinct flavor and texture, you can substitute them with udon noodles, rice noodles, or spaghetti if desired.

Is Miso Gluten-Free?

Traditional miso is typically gluten-free. However, some commercial brands may add gluten-containing ingredients, so you must check the label or opt for gluten-free miso options if you have gluten intolerance or sensitivity.

Can I Make This Recipe Vegan?

Yes! This recipe can easily be made vegan by ensuring that the miso and soy sauce used are certified vegan and by omitting any non-vegan garnishes like meat or seafood. You can also add tofu or tempeh for extra protein.

Can I Prepare The Soup In Advance?

While it’s best to enjoy the soup fresh, you can prepare the broth and chop the vegetables in advance to save time. Keep them separately refrigerated, and when ready to serve, bring the broth to a simmer, add the vegetables and noodles, and cook until tender.

Can I Freeze The Leftovers?

Freezing the soba noodle soup is not recommended, as the texture of the noodles and vegetables may become mushy upon thawing. Consuming the leftovers within a few days or adjusting the recipe quantities to avoid excessive portions is best.

Exquisite Miso And Soba Noodles Forming An Unexpected Delicacy In A Bowl

5 from 4 votes

Recipe by Hanna Barnes Course: Soup Recipes

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

350

kcal

This recipe is for a delicious and nutritious soba noodle soup. It features a flavorful broth with miso, tender soba noodles, baby spinach, carrots, mushrooms, and a touch of soy sauce. For added taste and visual appeal, the dish is garnished with scallions and black sesame seeds.

Ingredients

• Water

• Soba noodles

• Miso

• Baby spinach leaves

• Carrot, sliced thinly on the diagonal

• Mushrooms sliced

• Reduced-sodium soy sauce

• Scallion, thinly sliced on the diagonal

• Black sesame seeds

Step-By-Step Directions 

• Preparation Steps
  Gather all ingredients. You’ll need soba noodles, miso paste, dashi broth, tofu, and your chosen vegetables (like mushrooms, carrots, and wakame seaweed). Additionally, prepare your garnishes, such as spring onions and sesame seeds.
  Prepare the vegetables by washing and cutting them into bite-sized pieces. If you’re using dried wakame seaweed, rehydrate it by soaking it in warm water for about 10 minutes, then drain.
  Cube the tofu.
• Cooking
  In a large pot, bring the dashi broth to a simmer.
  Add the prepared vegetables and simmer until they are tender.
  In a separate pot, cook the soba noodles according to the package instructions, then drain and rinse under cold water to stop the cooking process.
• Preparation Steps
  Gather all ingredients. You’ll need soba noodles, miso paste, dashi broth, tofu, and your chosen vegetables (like mushrooms, carrots, and wakame seaweed). Additionally, prepare your garnishes, such as spring onions and sesame seeds.
  Prepare the vegetables by washing and cutting them into bite-sized pieces. If you’re using dried wakame seaweed, rehydrate it by soaking it in warm water for about 10 minutes, then drain.
  Cube the tofu.
• Cooking
  In a large pot, bring the dashi broth to a simmer.
  Add the prepared vegetables and simmer until they are tender.
  In a separate pot, cook the soba noodles according to the package instructions, then drain and rinse under cold water to stop the cooking process.
• Blending
  In a small bowl, add some of the warm dashi broth to the miso paste. Stir until the miso is fully dissolved, then pour this mixture back into the pot of broth and vegetables.
• Final Touches
  Add the tofu cubes and cooked soba noodles to the soup. Stir gently to combine, and let the soup warm over low heat for a few more minutes.
• Serving
  Serve the soup hot, garnished with spring onions, sesame seeds, and perhaps a sesame oil drizzle for extra flavor.
• Additional Options
  Customize the soup with proteins like shrimp or chicken, or add other vegetables according to your preference. For a heartier meal, serve the soup alongside steamed rice or a portion of grilled fish.

Recipe Video

https://www.youtube.com/watch?v=KE-0c8S2fN0

Notes

• Cooking time: The cooking time for soba noodles may vary depending on the brand and thickness. Follow the package instructions for the most accurate cooking time.
• Miso variations: Miso comes in different varieties, such as white, yellow, and red. Choose the one you prefer, or experiment with different types to find your favorite flavor.
• Adjusting seasoning: Taste the broth before serving and adjust the amount of miso and soy sauce according to your preference. Add more if you desire a stronger flavor or less if you prefer a milder taste.
• Mushroom options: You can use any mushroom you prefer or have on hand. Shiitake, cremini, or button mushrooms work well in this recipe.
• Serving suggestions: This soup can be enjoyed as a light meal or paired with a side dish such as a salad or steamed vegetables. It can also be served alongside tofu, chicken, or seafood for added protein.

• Author
• Recent Posts

Hanna Barnes

Hanna is a writer at Soup Chick. Yulia's website reignited her passion for crafting affordable, veggie-packed soups. She is certified by the Auguste Escoffier School of Culinary Arts and has expertise in healthy, baking, and vegan cuisine. With years of food blogging and collaborating with chefs, she offers a range of recipes on Soup Chick, from classic broths to the heavenly slow cooker chicken tortilla soup. Join her in creating flavorsome, wholesome soups in your kitchen!

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