Noodle Soup in Shiitake-Ginger Broth

Updated February 23, 2016


One-Dish Vegetarian Meals

Published by Harvard Common Press

This image courtesy of Joseph DeLeo

Linguine noodles and shiitake mushrooms swim in a broth flavored with ginger and a hint of sesame oil in this Asian-flavored soup. Once the miso paste has been added to the broth, be sure it does not return to a boil, as boiling will destroy the beneficial enzymes in the miso.




Total Timeunder 30 minutes

Kid FriendlyYes

One Pot MealYes

OccasionFamily Get-together

Recipe Coursehot appetizer, main course

Dietary Considerationhalal, kosher, peanut free, tree nut free, vegan, vegetarian


Moodblue, stressed

Taste and Texturechewy, herby, nutty, savory, spiced, umami

Type of Dishhot soup, soup


  • 8 ounces linguine
  • 1 teaspoon toasted sesame oil
  • 6 cups Vegetable Stock or water
  • 4 ounces shiitake mushrooms, thinly sliced (about 1 cup)
  • 1 tablespoon minced fresh ginger
  • 1 bunch scallions, finely minced
  • 2 tablespoons tamari
  • 1 tablespoon white miso paste
  • 1 tablespoon minced fresh Italian parsley, for garnish


Cook the linguine in a large pot of boiling salted water until it is al dente. Drain and place it in a bowl. Add the sesame oil, toss to coat the pasta, and set aside.

Bring the stock to a boil in a large saucepan with the mushrooms, ginger, scallions, and tamari. Reduce the heat to low and simmer for 5 minutes or until the shiitakes soften.

Blend the miso paste with ¼ cup of the hot broth in a small bowl. Stir the miso mixture into the soup, add the linguine, sprinkle with parsley, and serve immediately.



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