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Vegetarian noodle soup


(4 servings)


  • noodles (5-6 Tbs)

  • scallions

  • garlic (8-10 cloves)

  • ginger (3-4)

  • mushrooms (4-5)

  • kombu (3-4 sticks)

  • miso (4-5 fresh or one 28 oz jar)

  • pasture raised eggs (4)

  • butter (2 Tbs)




  • Cook noodles until al dente, drain and reserve.

  • Add eggs to a pot of boiling water and cook for 6-7 minutes. Transfer to cold water. Once cooled down, peel the eggs and keep aside. 

  • Saute chopped scallions, ginger, and garlic for 5-10 minutes. Add mushrooms, kombu, 6 cups water, and simmer for 30 minutes. Take out the solids and puree. Stir the puree back into the broth.


  • Add broccoli florets to the broth, and cook for 3 minutes. Add reserved noodles, and stir in miso. Top with an egg and garnish with green scallion tops and black sesame. 

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