Description
This delicate Somen Noodle Soup with Mushrooms offers a comforting blend of earthy shiitake mushrooms, tender bok choy, and silky somen noodles immersed in a savory broth. Enhanced with scallions, soy sauce, and toasted sesame oil, this Japanese-inspired dish is light yet deeply flavorful, featuring perfectly poached eggs swirled into the broth for richness. Ideal as a warming meal any time of year, it combines simple ingredients with an elegant presentation.
Ingredients
Scale
Vegetables and Aromatics
- 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
Liquids and Seasonings
- 2 tablespoons vegetable oil
- Kosher salt, to taste
- 3 tablespoons soy sauce
- 2 teaspoons toasted sesame oil, plus more for serving
Noodles and Eggs
- 2 bundles (about 7 ounces total) somen noodles, or any thin wheat or rice noodles
- 2 large eggs
Instructions
- Simmer Water: Bring a large saucepan filled with water to a gentle simmer. This simmering water will be used later to cook the noodles and poach the eggs.
- Sauté Mushrooms and Scallions: In a separate pot, heat the vegetable oil over medium heat. Add scallion whites and sliced shiitake mushrooms. Season with kosher salt. Cook until mushrooms are browned and tender, about 5 to 6 minutes, stirring occasionally to prevent sticking.
- Add Broth Ingredients: Pour 3 cups of water into the pot with mushrooms and scallions. Increase heat to medium-high and bring to a simmer. Add the bite-sized bok choy pieces and cook until crisp-tender, approximately 1 minute. Stir in soy sauce and 2 teaspoons toasted sesame oil. Adjust seasoning with salt if needed. Turn off the heat and cover the pot to keep warm.
- Cook Noodles: Meanwhile, cook the somen noodles in the simmering water in the large saucepan according to package directions—usually just a few minutes until tender but firm. Using a slotted spoon or spider strainer, divide the cooked noodles evenly among serving bowls, leaving the simmering water in the saucepan for poaching eggs.
- Poach Eggs: Crack each egg into individual small bowls, discarding the shells. Create a gentle vortex in the simmering water by stirring with a wooden spoon. Carefully slide the eggs into the swirling water, one after another. Let cook over medium-low heat until the egg whites are set but yolks remain runny, about 3 minutes. Use a slotted spoon to transfer the poached eggs to the noodle bowls.
- Assemble and Serve: Ladle the mushroom broth with bok choy over the noodles in each bowl. Garnish with sliced scallion greens and drizzle additional toasted sesame oil on top for an aromatic finish. Serve immediately for a warm, comforting meal.
Notes
- You can substitute shiitake mushrooms with cremini or portobello if unavailable.
- For a gluten-free option, use rice somen noodles instead of wheat-based ones.
- Adjust soy sauce quantity to control saltiness in the broth.
- To make the eggs fully cooked, poach for an additional 1-2 minutes.
- Serve with a side of chili oil or freshly grated ginger for added zest.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Keywords: Somen noodle soup, shiitake mushroom soup, Japanese noodle soup, vegetarian noodle soup, easy weeknight soup, poached egg soup
