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+ servings

Wild Mushrooms, Asparagus and Tofu Soba

Soba noodle in vegetarian broth is topped with mushrooms, asparagus, and tofu.
Course entree, Main Course
Cuisine asian, Japanese
Keyword asparagus, broth, mushrooms, soba, tofu, vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Servings 2 people
Calories 346kcal
Cost $10.00



  • 4 oz fresh mushrooms such as shiitake and enoki
  • 1/2 cup water
  • 2 tablespoon sake
  • 2 tablespoon soy sauce
  • 2 tablespoon mirin


  • 4 oz dried soba noodles
  • 2 oz silken tofu sliced into 4
  • 2 spears asparagus trimmed and sliced diagonally
  • 3 cups water
  • reserved liquid from cooking mushrooms
  • 3 tablespoon light soy sauce
  • 3 tablespoon mirin
  • 1 spring green onions green parts chopped
  • 1 teaspoon sesame oil for garnish


  • Gather ingredients
    Wild Mushroom Soba Ingredients
  • Prep the ingredients
    Wild Mushroom Prepping the Ingredients

Cooking Mushrooms and Asparagus

  • Clean mushrooms and cut shiitake into halves (or quarter depending on the size). In a medium saucepan, heat water, sake, mirin, and soy sauce and bring to a boil. Add mushrooms and bring it to a boil again.  Turn the heat low and cook 2 minutes. Turn the heat off and set it aside. 
    Wild Mushroom
  • In a small saucepan, add enough water to cover all the asparagus and bring it to boil. Add a pinch of salt then the asparagus. Cook for two minutes until asparagus is tender. Drain the water and set the asparagus aside.

Making Soup

  • Strain the mushroom and save the liquid.  In a medium pot, add 3 cups of water, mushroom liquid, light soy sauce, and mirin to make broth.  Add sliced tofu and cooked asparagus.  Taste and adjust seasoning.  
  • Cook the soba noodles according to package directions. Divide them up into individual bowls. Top them with reserved mushrooms.  
    Wild Mushroom Soba Serving
  • Ladle the hot broth over the noodles and mushrooms. Drizzle sesame oil and garnish with green onions. Serve hot. 
    Wild Mushroom Soba


The nutritional information provided below for the recipe is only an estimated provided by an online information service and calculator.  Under no circumstances will The Japanese Kitchen or its owners be responsible for any loss or damage resulting from the information contained in this website. By using this content, you agree to these terms and conditions.


Serving: 2people | Calories: 346kcal | Carbohydrates: 66g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Sodium: 3313mg | Potassium: 470mg | Fiber: 1g | Sugar: 12g | Vitamin C: 1mg | Calcium: 45mg | Iron: 3mg