Soba Noodle Soup

If you have been craving slurp-able Japanese noodle soup,  today is the day!   Boy howdy, this was really good!   I had no idea what I was doing, until I had done it.   I believe it was the soaking liquid for the dried, maybe shimeji, mushrooms that was the rock on which this soup was built.

I woke up this morning with a vague idea about doing something with my Asian supplies I had purchased in Paris.   I had some dried mushrooms, a variety of noodles, powdered dashi and some fried fish cake in the freezer.  Really, I wasn’t very enthusiastic, I just knew I would cook something.

I looked at the dried mushrooms and for the first time asked myself, “What are these”?  The languages on the package were Chinese and German; go figure.  I looked up the German on the internet and it seems these might be dried shimeji but they didn’t quite look like the fresh.  So, I’m still not sure.

Cute, though.

I managed to cook the soba noodles just right so that they were cooked but firm, thereby slurp-able.

Noodles and Soup Base 

2 cups dried shimeji mushrooms

4 1/2 cups hot water

2 heaping tsp dashi powder

2 tbsp tamari soy sauce

1 tbsp mirin

1 tbsp sugar

2 bundles of dried soba noodles

Soak the mushrooms in the hot water for 30 minutes to 1 hour.   Strain the mushrooms, reserving the liquid.   Add the dashi powder, soy sauce, mirin and sugar to the reserved liquid.   Bring the liquid to a boil and simmer for about 15 minutes.   Keep warm.

Put the noodles in boiling water and boil for 4 minutes.   Drain and rinse with cold water.


2 boil eggs, sliced in half

2 cups of cooked spinach

2 cups of soaked, dried shimeji mushrooms; tough stem bottoms cut off and mushrooms boiled for about 15 minutes.

Sliced fish cake

Sliced scallions


Place the noodles equally in 4 bowls.   Arrange toppings on the noodles and ladle the soup base over all.

Soba on Foodista

About cookinginsens

An American living in Burgundy, France
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11 Responses to Soba Noodle Soup

  1. Wow, that looks great. I’m not familiar with those type of mushrooms, but I want to be! Bet you can get anything in Paris.

    • You certainly can get a lot more in Paris than is available here in Sens. I’m not complaining; it’s nice here and friendly. And also Paris is only 55 minutes away by TGV train.

  2. hungry dog says:

    This looks great! I never think to make noodle soup but I do love it. I am glad I discovered your blog. I just went to France for the first time last month and totally fell in love with it. Look forward to following your cooking adventures.

  3. This looks great!! I have never used those mushrooms before. Maybe I will search for them next week!

  4. Deborah Ho says:

    This looks awesome! I believe these are the mushrooms:
    They’re Enokitake mushrooms, or straw mushrooms, as we usually call them in Asia.

    • Hi Deborah. You know, I looked at the Enokitake mushroom but I didn’t think about how they would look dried! Duh. Thank you for the information. I’ve eaten fresh enoki (straw) mushrooms in various restaurants. Either way, dried or fresh, they are good!

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  7. Cross5Star says:

    Just googled Soba Noodles and your post was one of the first to come up! I was planning on just buying the normal base from the store…but your recipe looks so much better! Me = hungry right now!

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