Soba Noodle Bowl


1 cup dried shitake mushrooms, diced
½ cup red onion, sliced
3 Tbsp. miso paste
3 Tbsp. gochujang
½ cup shelled edamame
6 cups vegetable stock
3 Tbsp. Mitsukan Mirin
½ tsp. kosher salt
12 oz. buckwheat noodles, cooked
¼ cup cilantro leaves, fresh
6 eggs, fried, divided
6 tsp. radish, sliced, divided
6 tsp. nori, sliced, divided


  1. In a medium sauté pan over high heat, sauté the shitake, red onion, miso paste and gochujang until fragrant, about 4 minutes.
  2. In a medium saucepan over high heat, add the vegetable stock and Mitsukan Mirin and bring to a boil. Add the edamame and sautéed shitake mixture. Season with kosher salt. Reduce heat to medium-low and simmer for 3 minutes.
  3. Add the buckwheat noodles and cilantro and mix to combine.
  4. Garnish each 1-cup portion with 1 fried egg, 1 teaspoon sliced radish, and 1 teaspoon nori.
Chef’s Tip:
Gochujang is a fermented soybean and chile paste often found in the ethnic aisle.

6 cups


Nutrition information unavailable.
Soba Noodle Bowl
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