Soba with Shiitake Mushroom Broth

Soba with Shiitake Mushroom Broth

Amanda TengJul 2, '22

Buckwheat noodles 🍜 in a rich and hearty shiitake mushroom broth 🍄. This dish is full of umami, it’s guaranteed to satisfy and makes for a nutritious lunch. 


  1. Soba or ramen noodles (4 bunches)
  2. Dried shiitake mushrooms (1 handful) - soak for 2 hours in 2 cups of water
  3. Kombu shiitake dashi seasoning
  4. Shoyu
  5. Sesame oil
  6. Half an yellow onion, diced
  7. 1 clove of garlic, mince
  8. 2 whole fresh tomatoes
  9. Dumplings of your choice

Preparing the broth

  1. In a deep saucepan, and with 1 tablespoon of vegetable oil, fry mince garlic and diced onions until soft and translucent.
  2. Slice the tomatoes in half and add to the saucepan. Tomatoes have natural glutamates that add to the savoriness of the broth.
  3. Add the water that the mushrooms were soaked in into the saucepan.
  4. Add 2 more cups of freshwater and the mushrooms.
  5. Add 4 tablespoons of shoyu
  6. Bring the broth to a boil and lower the heat
  7. Cover the saucepan and allow to simmer for 20min. Top up with water as needed.

Preparing Noodles and Dumpling

  1. Prepare dumplings of your choice according to package instructions. We recommend to prepare gyoza style. Pan fry in oil and then add water to the pan to steam.
  2. Prepare noodles of your choice according the package instructions.

Finishing the Dish

  1. Plate the noodles and dumplings.
  2. Pour broth over noodles and serve!