Miso-Butter Mushrooms Upgrade Everything They Touch (Starting with This Broth Bowl)
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The tell-tale sign of a winning soup? If I refuse to push the bowl away until I’ve slurped up every last drop of broth. I don’t go to such lengths for vegetable or minestrone. But I sure as heck won’t let any bit of this creamy miso broth go to waste.
Broth bowls are entrée-style soups, often packed with noodles (and recently popularized by Panera), that take many different forms around the world (think: Vietnamese pho, or Japanese ramen. When I’m making one at home, I like to start with the same simple, savory broth — made by simmering sliced ginger and crushed garlic in store-bought broth, then stirring in miso right before serving — then pack the bowls with different noodles, veggies, proteins, and garnishes. This one’s my favorite because it features miso-butter mushrooms. And once those are in the running, they’ll beat out any other mix-in every single time.
Miso-Butter Mushrooms Are the Versatile Vegetarian Flavor-Booster You Need
These mushrooms are the best thing to come out of my kitchen this year. Sure, I love them in this broth bowl, but they’re also great on ricotta toast, stirred into pasta, or spooned into a sweet potato. Torn shiitake caps (no need to get fussy with slicing) are seared in sizzling butter on the stovetop, tossed with miso and tamari, then cooked a few minutes longer until tender, browned, and rich with flavor. I know you’ll love them.
Other than the mushrooms, everything cooks directly in the broth. Instead of boiling an extra pot of water, you’ll cook the eggs in the broth, then the soba noodles and edamame. The starch from the noodles thickens the broth slightly and gives it a deliciously creamy quality.
Soba Noodle Broth Bowl with Miso-Butter Mushrooms
Prep time: 10 minutes
Cooking time: 30 minutes
- 6 cups
low-sodium vegetable broth
(3-inch) piece fresh ginger, scrubbed clean, unpeeled, and sliced
- 2 cloves
garlic, peeled and crushed
- 2 tablespoons
unsalted butter, divided
- 12 ounces
fresh shiitake mushrooms, stems removed, caps torn into bite-size pieces
- 1 tablespoon
tamari or soy sauce
- 3 tablespoons
white or yellow miso, divided
- 8 to 10 ounces
dried soba noodles
- 1 cup
frozen shelled edamame
Togarashi or red pepper flakes and sliced scallions, for serving (optional)
Place the broth, ginger, and garlic in a large saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer until fragrant, about 10 minutes. Meanwhile, cook the mushrooms.
Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the mushrooms in a single layer (it’s okay if a few overlap) and cook undisturbed until browned, about 5 minutes. Add the tamari, 2 tablespoons of the miso, and remaining 1 tablespoon butter and toss, breaking up the miso with a spoon, until evenly dispersed and the butter is melted. Continue cooking until mushrooms are tender and are deeply browned all over, 4 to 5 minutes more. Remove from heat and set aside.
Remove and discard the ginger and garlic from the soup. Remove a ladleful of broth from the pot and transfer to a small bowl or liquid measuring cup; set aside. Return the remaining broth back to a boil. Add the eggs (it's okay if eggs aren't completely submerged) and cook 6 to 8 minutes (6 for the runniest yolks, 8 for slightly firmer yolks). Remove the eggs with a slotted spoon; run under cold water until cool to the touch; peel and set aside. (Alternatively, plunge into an ice bath).
Return the broth to a boil. Add the soba and edamame and cook until both are tender, 3 to 4 minutes. Remove from the heat. Whisk the remaining 1 tablespoon miso into the reserved ladleful of broth until smooth. Add to the pot and stir to combine.
Divide the broth, noodles, and edamame between 4 bowls; top with the mushrooms. Slice the eggs in half lengthwise and add to the bowls. Garnish with togarashi and scallions, if desired.
Gluten-free: To make this gluten-free, make sure the soba is made of 100% buckwheat.
Make ahead: The broth can be made and stored in the refrigerator up to 1 week ahead. The broth can also be frozen for up to 3 months.