Let’s use that stock!

I hope all my readers did go ahead and make stocks this last weekend, read my previous post about stock making here, because now that I/we have stock it’s time to use it! Stocks don’t just need to be for soups, I made a pretty tasty risotto a few weeks back with stock here…which is so tasty it’s on my meal planning for this week too! So here’s another idea of for using up stock which isn’t necessarily a soup….

The recipe comes from a cookbook written by Canadian Chef Michael Smith:

The recipe tagged was for Mushroom Miso Broth with Buckwheat Noodles. I have to say when I first looked at this recipe I thought it would be a soup, it actually is more a noddle dish with a small amount of thick broth. 

To start with I heated chicken stock to simmer.


I then added grated ginger and sliced shiitake mushrooms. A tip for grating ginger, keep a small baggy in your freezer with peeled ginger in it.  When you need grated ginger take that frozen piece and use a microplaner, like the one below, and rub the frozen ginger piece on it.  You have grated ginger!

Anyway I let the mushrooms and ginger simmer in the stock for 10 minutes.


Then I added soba noodles. Soba noodles are a Japanese noodle made from buckwheat flour.  They have a bit of a nutty flavor to them and they are gluten free!  I let the soba noodles cook for 5 minutes.


I then whisked in miso paste. Miso paste is made from fermented soy beans. 


Once the paste was dissolved I stirred in sriracha sauce, shredded nori (dried seaweed…think that black wrapping around sushi) and green onions. 


I let that cook for another 2 minutes and then divided among bowls.


And it tasted: Rich, salty and delicious.  This meal was more filling than I expected, and also a lot more complex in flavor than I was expecting.  And if you wanted to make this dish be vegan or vegetarian you could easily do that by using vegetable stock instead of chicken stock!  Winning dish!

Soba Noodles with Miso Mushroom Broth
  1. 4 cups of chicken stock
  2. 1 tsp ginger, grated
  3. 2 cups shiitake mushrooms, thinly sliced
  4. 8 oz soba noodles
  5. 4 TB miso paste
  6. ½ tsp sriracha sauce, or more to taste
  7. 1 sheet of nori, shredded using scissors
  8. 2 green onions, thinly sliced
  1. In a medium pot bring chicken stock to simmer over medium heat. Once simmering reduce heat to keep at a simmer.
  2. Add ginger and mushrooms to the stock. Cook for 10 minutes stirring occasionally.
  3. Add noodles to the pot. Cook for 5 minutes stirring occasionally.
  4. Whisk in miso paste into the pot. Then add sriracha, nori and green onions. Stir and cook for 2 additional minutes.
  5. To serve divvy up noodles over 4 bowls. Then place a ladle of 2 of broth over each bowl of noodles.
Adapted from Chef at Home
Adapted from Chef at Home
Cooking with Rosemary http://www.cookingwithrosemary.com/