I had a sudden urge for something broadly Asian; light, packed with flavor and nutrients, with a tinge of comfort that one finds in a simple bowl of miso soup. Secretly, I was also looking to gobble our never-ending napa cabbage once and for all! This did the trick on all accounts.




Napa Cabbage and Buckwheat Noodle Soup


  • 1/2 cup dried shitake mushroom
  • 2 tablespoons wakame seaweed
  • 3 1/2 cups water
  • 1/2 teaspoon vegetable bouillon
  • 2 tablespoons white miso
  • 1 clove garlic
  • 1/2 teaspoon ginger
  • 1 1/2 tablespoons chives
  • 1 tablespoons soy sauce
  • 1 teaspoon fish sauce
  • 1/2 head broccoli florets and stems, diced
  • 3 cups shredded napa cabbage
  • 1 portion buckwheat noodles
  • 1 cup shredded kale leaves


  • 2 tablespoons toasted, unsalted peanuts
  • 1 lime, sliced
  • 1 1/2 tablespoons chives


  • chili flakes
  • sriracha to taste


  1. Start by soaking the mushrooms and seaweed – follow the instructions on the packet. If it’s all written in indecipherable characters, soak until obviously hydrated. Mushrooms (about 20 min.) should gain back their spring, and seaweed (about 6 min) will expand like crazy! Drain and set aside.
  2. Bring the water to a boil. Add the bouillon and dissolve. Add the miso, garlic, ginger, soy sauce and fish sauce. Add the first portion of chives. Stir and dissolve miso. Bring the water to a simmer. Add the broccoli and napa cabbage. Simmer for about 5 minutes. Add the buckwheat noodles and follow cooking time on pacakge. When cooked add the kale and your choice of spice. Continue to simmer for another 5-10 minutes. Sip the broth and adjust sauces to your fancy. I think the more fishy the better! It doesn’t actually taste like fish!
  3. Serve with crushed peanuts and a lime wedge on top (squirt for good measure).
  4. Delicious! We brought the leftovers in mason jars for lunch. While a bit difficult to carry the bits through the mouth of the jar to our own mouth, the flavors had become even more robust overnight! Scrumptious and easy.

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