Prep Time
10 minutes
Cook Time
10 minutes
Serves
1
Ingredients
- 3 to 4 cups pre-made bone broth
- 2 to 3 ounces soba noodles
- 2 leaves cabbage or baby bok choy
- 2 green onions, sliced
- 1/2 cup oyster mushrooms, torn or separated
- 1 soft-boiled egg
- 1/2 cup bean sprouts
- (Optional) chicken, tofu, or other protein source
For flavor
- 1 teaspoon miso paste
- 1 teaspoon fresh lemon juice
- Salt, to taste
- Sriracha, to taste
- 1/4 cup kimchi (optional, for serving)
Steps
1
Heat the broth.
Add the bone broth to a saucepan or small pot and bring to a gentle simmer over medium heat.
2
Cook the noodles.
In a separate pot, cook the soba noodles according to package directions. Drain and rinse briefly to remove excess starch.
3
Add the vegetables.
Add the cabbage, green onion, oyster mushrooms, and bean sprouts to the simmering broth. Cook for 2 to 4 minutes, until the vegetables are just tender.
4
Season the broth.
Spoon a little hot broth into a small bowl and whisk in the miso paste until smooth. Stir it back into the pot. Add lemon juice, a small pinch of salt, and sriracha to taste.
5
Assemble the soup.
Divide the cooked soba noodles between bowls. Ladle the hot broth and vegetables over the noodles.
6
Finish and serve.
Top with the soft-boiled egg and kimchi, if using. Serve hot.