Mushroom Memil Soba (Warm Buckwheat Noodles in Mushroom Dashi)

Quick answer

Total time: 27 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Beoseot memil soba is a warm buckwheat noodle soup built on dashi stock seasoned with soy sauce and mirin, with shiitake and oyster mushrooms simmered for five minutes so their concentrated woodsy depth moves fully into the broth.

Dried shiitake contributes far more umami than fresh, and oyster mushrooms torn along the grain absorb more liquid than sliced. The soba noodles are cooked separately and rinsed in cold water to strip off surface starch, which keeps the broth clear and prevents the noodles from turning soft. A small curl of yuzu zest placed on top just before serving sends a sharp citrus note across the broth's earthy weight, lifting the finish without overpowering it. Green onion scattered on top adds a layer of fresh aroma and color.

Ingredients

servings

IngredientAmountUnit

buckwheat soba noodles200 gg

shiitake mushrooms120 gg

oyster mushrooms100 gg

dashi stock800 mlml

soy sauce1½ tbsptbsp

mirin1 tbsptbsp

green onion20 gg

yuzu zest½ tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Slice 120g shiitake mushrooms thickly and tear 100g oyster mushrooms apart along the grain into individual strands.
2

Control

Combine 800ml dashi stock, 1.5 tbsp soy sauce, and 1 tbsp mirin in a pot and bring to a simmer over medium heat, then add the mushrooms.
3

Control

Simmer for about 5 minutes over medium heat until the mushrooms are tender and the broth is well infused with their umami.
4

Heat

In a separate pot, boil plenty of water, cook 200g buckwheat noodles for 3 to 4 minutes, then rinse repeatedly under cold water to remove starch, and drain in a colander.
5

Step

Place the drained buckwheat noodles in a bowl and ladle the warm mushroom broth generously over them, allowing the noodles to absorb the broth briefly.
6

Finish

Garnish with sliced green onion and a light grating of yuzu zest for fragrance.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Thick-sliced shiitake and hand-torn oyster mushrooms simmered in bonito broth
Finish cue: Simmer for about 5 minutes over medium heat until the mushrooms are tender and the broth is well infused with their umami.