NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.
This event is optional and not firm-mandated.
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Miso Mushroom Soup with Soba Noodles & Greens
Serves 4
1 tbsp neutral cooking oil (such as avocado, canola, grapeseed)
1 ½ lbs mixed mushrooms, such as shiitake, oyster, beech, enoki, sliced
2 cloves garlic, minced
1” fresh ginger, minced
1 medium shallot, minced
5 cups dashi, mushroom, or vegetable broth
2 cups bok choy (quartered) or snow/snap peas, trimmed
3 tbsp miso paste (white or yellow miso preferred)
6 oz soba noodles, cooked and rinsed
2 cups baby spinach
4 boiled eggs, peeled and halved, optional
For finishing
Scallion Greens, Sesame Seeds, Shredded Nori, Chili flakes (e.g. togarashi), Chili Oil, Soy Sauce, or Sesame Oil
1. In a large pot over medium heat, heat the oil. Add mushrooms and sauté for 6 - 9 minutes until they release their moisture and begin to brown. Add the minced garlic, ginger, and shallot, sautéing another 1–2 minutes until fragrant.
2. Add broth and bring to a gentle simmer. Cook for about 5 minutes to let the flavors meld. Stir in bok choy or snap or snow peas. Cook just until the vegetables begin to turn tender, about 2 minutes.
3. To incorporate miso, place the miso in a small bowl and add a little of the hot broth and mixing to loosen the texture; add a little broth as needed to make a smooth, liquid consistency. Lower the heat under the pot, then stir the miso into the pot. Do not let the soup boil after adding miso: keep it warm but below a simmer to preserve flavor and nutrients. Taste and add more miso if desired, following the step to loosen the consistency before stirring it int the pot.
4. Stir in the baby spinach to the broth, then gently stir in the soba noodles.
5. Divide soup between serving bowls and immediately add eggs to hot broth. Top each with a sprinkle of sesame seeds, shredded nori, scallion greens, and chili flakes. Serve with chili oil, soy sauce, and sesame oil.
