Name: Somen Noodle Soup with Mushrooms and Bok Choy Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 3 scallions, trimmed, whites and greens separated and thinly sliced; 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced (about 3 cups); 1 medium bok choy (about 4 ounces), cut into bite-size pieces; 2 tablespoons vegetable oil; Kosher salt, to taste; 3 tablespoons soy sauce; 2 teaspoons toasted sesame oil, plus more for serving; 2 bundles (about 7 ounces total) somen noodles, or any thin wheat or rice noodles; 2 large eggs

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Introduction

This Somen Noodle Soup with Mushrooms is a light yet flavorful dish perfect for a cozy meal. The combination of tender shiitake mushrooms, fresh bok choy, and silky somen noodles creates a comforting and satisfying bowl. Ready in under 30 minutes, it’s a great choice for busy weeknights.

A bowl with clear broth holds thin noodles at the bottom, topped with bright green bok choy leaves spaced around, and slices of brown shiitake mushrooms scattered evenly. In the center, there is a soft poached egg with white edges and a runny orange yolk spilling over the noodles. Green chopped scallions are sprinkled on top, adding fresh color. The bowl is black and sits on a white marbled surface, with yellow chopsticks resting on a green chopstick holder to the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons vegetable oil
3 scallions, trimmed, whites and greens separated and thinly sliced
8 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced (about 3 cups)
Kosher salt
1 medium bok choy (about 4 ounces), cut into bite-size pieces
3 tablespoons soy sauce
2 teaspoons toasted sesame oil, plus more for serving
2 bundles (about 7 ounces total) somen noodles, or any thin wheat or rice noodles
2 large eggs

Instructions

Step 1: Bring a large saucepan of water to a simmer.
Step 2: Heat vegetable oil in a pot over medium heat. Add scallion whites and sliced mushrooms, season with salt, and cook until browned, stirring occasionally, about 5 to 6 minutes.
Step 3: Add 3 cups of water to the pot and bring to a simmer over medium-high heat. Add bok choy and cook until crisp-tender, about 1 minute. Stir in soy sauce and 2 teaspoons sesame oil, then season to taste with salt. Turn off the heat and cover to keep warm.
Step 4: Meanwhile, cook the somen noodles according to the package instructions in the simmering water in the saucepan. Using a slotted spoon or spider, divide the noodles among bowls, leaving the simmering water in the saucepan.
Step 5: Crack each egg into its own small bowl, discarding the shells. Swirl the simmering water in the saucepan, creating a vortex by stirring with a wooden spoon. Add the eggs one at a time and cook over medium-low heat until the whites are set, about 3 minutes.
Step 6: Transfer the cooked eggs to the noodle bowls using a slotted spoon. Ladle the reserved shiitake mushroom broth into the bowls. Top with sliced scallion greens, drizzle with additional sesame oil, and serve immediately.

Tips & Variations

For a vegetarian version, use vegetable broth instead of water and omit the eggs or substitute with tofu.
Try adding a pinch of chili flakes or a splash of rice vinegar for extra flavor.
If fresh shiitake mushrooms are unavailable, dried shiitake soaked in warm water can be a great alternative.
Replace somen with thin rice noodles or angel hair pasta if preferred.

Storage

Store any leftover soup components separately in airtight containers in the refrigerator for up to 2 days. Reheat the broth and vegetables on the stove gently. Cook fresh noodles and eggs before serving to maintain texture and freshness.

How to Serve

A black bowl filled with a noodle soup resting on a white marbled surface, containing a layer of thin, light beige noodles at the base, topped with bright green bok choy leaves and white stalks, several brown, grilled shiitake mushroom slices, and a soft poached egg with a runny orange yolk spreading over the noodles. The soup broth is clear and light brown, filling the bowl around the ingredients. Green sliced scallions are scattered on top for garnish. On the right side of the bowl rests a white soup spoon and a pair of yellow and red chopsticks. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, you can omit the eggs and use vegetable broth instead of water to make this recipe vegan-friendly. You might also add tofu or extra mushrooms for protein.

How do I prevent the eggs from overcooking?

Cook the eggs on medium-low heat while stirring gently to keep the whites tender. Remove them promptly once cooked through to avoid rubbery texture.