Miso mushroom noodle soup

Miso mushroom noodle soup

The Medicinal Chef: Healthy Every Day
Martin Poole

My many escapades in Asia have given me a love of noodle soups. They’re easy, filling and definitely a welcome change from the lunchtime norm. This recipe is designed to be made the night before.


Quantity Ingredient
1 bundle dried soba noodles
olive oil, for cooking
250g shiitake mushrooms
1 1/2 tablespoons miso paste
small handful fresh coriander, (optional)
1 head pak choi
sea salt
black pepper


  1. Bring a pan of water to the boil, add the noodles and simmer for about 10 minutes, until soft. Drain and toss in a little olive oil to stop them sticking.
  2. Heat a little olive oil in a pan, add the mushrooms and cook for 4–5 minutes, until soft. Add the miso paste and stir well.
  3. Top up with 400 ml hot water and simmer for 1 minute, taste and season with salt and pepper if needed, then transfer to a lunchbox. Put the cooked noodles, coriander, if using, and raw pak choi in a separate container.
  4. When you’re ready to eat, break the pak choi into the miso soup, and heat the soup in a microwave or on the stove. Once hot, add the cooked noodles and coriander and serve immediately.

Good for:

  • White blood cell function; high blood pressure; blood vessel support and high cholesterol; PMS

Star ingredient:

  • Miso is a very nutrient-dense ingredient. It’s rich in amino acids, which are essential for protein manufacture. It’s also high in calcium, magnesium and folate and is a rich source of isoflavones, great for PMS and high cholesterol.
The Medicinal Chef
Healthy Every Day
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