Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
- 4 to 6 cups broth (chicken, pork, vegetable, or dashi are good)
- 1 cup sake
- 1/2 cup mirin
- 1/3 cup soy sauce
- 3 cups shredded Napa cabbage
- 1/2 lb. shiitake mushrooms
- 1/2 lb. oyster mushrooms
- 1/2 lb. wild arugula (regular arugula or spinach would also work just fine, although with less bite)
- 1 lb. tofu (firm, soft, silken – whatever you like) cut into three or four big pieces
- 1/2 lb. soba noodles
- Some type of chile powder for garnish (optional)
- Heat the broth in a medium pot. Add sake, mirin, and soy sauce. Bring to a simmer and cook, partially covered, for about 10 minutes. Taste and adjust seasoning – adding more mirin for sweetness or more soy for salt, if you like.
- Add cabbage, cover, and cook until cabbage is wilted, about 3 minutes.
- Meanwhile, bring a pot of salted water to a boil and trim mushrooms and cut into bite-size pieces if they are large.
- Add mushrooms to the pot, cover, and cook until mushrooms and cabbage are tender, about 8 minutes. Add arugula, cover, and cook until the arugula leaves are wilted, about 3 minutes. Put large pieces of tofu on top of everything else, cover, and simmer until tofu is heated through, about 2 minutes.
- Meanwhile, cook soba noodles in the boiling salted water until tender to the bite. Drain and divide between three or four large bowls.
- Top noodles with the vegetables, one piece of tofu each, and broth. Garnish with chile powder, if you like.
Makes 3 or 4 servings Mushroom Soba Noodle Soup.