Japanese Soup with Dashi, Noodles, and Vegetables

Preparation info

  • Difficulty


  • Serves


Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

This is a very fast soup, especially if you use the instant dashi granules. You can add whatever seasonal vegetables you like, of course. Soba noodles are very thin Japanese noodles made from buckwheat. If you can’t find them, use any very thin noodle available.


  • 4 large dried shiitake mushrooms
  • 6 cups Dashi
  • cup mirin (sweet rice wine)
  • ¼ cup soy sauce
  • 6 ounces dried soba noodles
  • ½ cup finely julienned carrots
  • cup celery thinly sliced on the diagonal
  • ½ cup silken tofu cut into ¼-inch dice (optional)
  • 2 cups loosely packed young watercress (leaves and tender stems) or spinach leaves
  • 2 green onions, thinly sliced (white and green parts)


Rinse the Dried mushrooms and then cover them with boiling water and allow to soak for 10 minutes. Drain, cut off and discard the stems, slice thinly, and set aside.

In a deep saucepan over medium heat, bring the dashi to a simmer, and add the mirin and soy sauce. Simmer for 3 or 4 minutes to evaporate the alcohol from the mirin.

In a separate saucepan, cook the noodles in boiling salted water until just tender, 3 to 4 minutes. Drain and rinse with cold water.

Add the mushrooms to the dashi mixture and simmer for 2 to 3 minutes. Add the carrots, celery, and tofu and simmer for a minute or two until the vegetables are crisp-tender. Divide the noodles and watercress among warm bowls and ladle the hot soup over them. Garnish with the green onions and serve.