Noodle Bowl With Soba, Enoki Mushrooms, Sugar Snap Peas and Tofu

By Martha Rose Shulman

Updated April 29, 2024

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
4(164)
Comments
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Fresh enoki mushrooms are small thin-stemmed mushrooms with a small cap. They are widely available now in supermarkets and very nice in a noodle bowl. A noodle bowl makes for a comforting, filling winter meal and is easily put together. The broth only requires 20 minutes; make it your go-to vegetarian broth because it freezes well. I have found sliced dried shiitake mushrooms in specialty stores, and dried shiitakes in the Asian foods aisle of my local supermarket.

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Ingredients

Yield:Serves 4

FOR THE BROTH

  • 6 to 8 dried shiitake mushrooms (or 1 ounce sliced dried shiitakes) or a small handful of dried porcinis or other dried mushrooms, rinsed

  • 1 bunch scallions, sliced, or 1 leek, white and light green part only, cleaned and sliced

  • 2 kombu strips

  • 1 medium carrot, sliced thin

  • 2 quarts water

FOR THE NOODLE BOWL

  • 6 ounces Japanese soba noodles, cooked and tossed with 2 teaspoons sesame oil or grapeseed oil

  • ½ pound enoki mushrooms

  • 6 to 8 ounces tofu, either soft or firm, to taste, marinated tofu or commercial seasoned tofu, diced

  • ½ pound sugar snap peas, trimmed, strings removed

  • 1 bunch scallions, thinly sliced, light and dark green parts kept separate

  • ¼ cup chopped cilantro, plus sprigs for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

21 grams carbs; 504 calories; 18 grams monosaturated fat; 19 grams polyunsaturated fat; 7 grams saturated fat; 45 grams fat; 6 grams fiber; 62 milligrams sodium; 9 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    To make the broth, combine dried mushrooms, scallions or leek, kombu, carrots, and water in a saucepan or soup pot and bring to a simmer. Reduce heat to low, cover and simmer 20 minutes. Place a strainer over a bowl and line with cheesecloth. Drain broth and return to pot. Season to taste with soy sauce, salt or both.

  2. Step 2

    Bring broth to a simmer. Add enoki mushrooms, tofu and sugar snap peas and simmer 2 to 3 minutes. If noodles have been refrigerated, warm by placing them in a strainer and dipping strainer into the simmering broth.

  3. Step 3

    Distribute noodles among 4 deep or wide soup bowls. Add the white and light green parts of the scallions and chopped cilantro, cover and turn off heat. Allow to sit for 3 minutes.

  4. Step 4

    Ladle soup into bowls, taking care to distribute tofu, sugar snap peas, enokis and scallions evenly. Sprinkle dark green parts of the scallions over each serving, garnish with cilantro sprigs, and serve.

Tips

  • Advance preparation: The noodles can be cooked ahead and kept in the refrigerator for a couple of days. The broth can also be made a day or two ahead and freezes well.

  • Variation: Chives or Chinese chives make a nice substitute for or addition to the green part of the scallions

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Ratings

4 out of 5
164 user ratings
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Comments

Maria

Light broth, a little on the bland side. Needs a squirt of Sriracha.

Alexia

I read online that soba noodles need to be rinsed after they are drained or else they get starchy and sticky. I didn't rinse them this time and they definitely were starchy and sticky.

Natalie in PoMo

I agree with all the others who found this bland. I took the cooked ‘dried’ mushrooms out after they were revived in the broth and sliced them thinly and added them back. Not traditional, I know, but I also left in the carrots and other veggies. Seemed a shame and I like a hearty ‘soup’ over a brothy bowl. Needed a lot of flavour accoutrements to make this interesting. Added miso paste and sambal oelek to it at the end. Some of the family added kimchi, others chili crisp.

Glad

Ultimately quite expensive to make the stock alone.

Terry

It reads as if you’re meant to discard the carrots, dried mushrooms, etc., from the broth. It seems adding them back would be less wasteful and more tasty. I will also add more to the broth - ginger, soy, and perhaps some sesame oil & sriracha.

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