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Photo of Japanese soba noodle soup with fish by WW

Japanese soba noodle soup with fish

Total Time
40 min
15 min
25 min
Packed with fresh flavours, crunchy vegies, savoury miso and deliciously slurpy noodles, this soup makes a sophisticated meal any day of the week


Fish stock

3 cup(s), (750ml)

Miso paste

2 tbs

Tamari, salt-reduced

1 tbs

Dry soba noodles (100% buckwheat)

180 g


1 medium, cut into matchsticks

Baby corn

115 g, halved lengthways

Canned bamboo shoots, rinsed and drained

225 g, (1x225g can)


150 g, (shiitake), stalks removed, thickly sliced

Green string beans

150 g, trimmed, halved diagonally

Ling, raw

400 g, cut into 3cm pieces

Green shallot(s)

2 individual, trimmed, thinly sliced diagonally

Baby spinach

1½ cup(s), (30g)


  1. Whisk 3 cups (750ml) water, stock, miso and tamari in a large saucepan until combined. Bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until slightly reduced.
  2. Meanwhile, cook noodles in a large saucepan of boiling water for 3–4 minutes or until tender. Drain. Divide noodles among serving bowls.
  3. Add carrot, corn, bamboo, mushrooms, beans and fish to stock mixture and bring to the boil. Reduce heat to medium and simmer, uncovered, for 5 minutes or until fish is just cooked through. Stir in shallots and spinach. Ladle hot soup over noodles in bowls. Serve.


TIP: You can use 300g firm silken tofu (cut into cubes) instead of fish.White miso paste is made from fermented soy beans and is not as salty as darker miso. It is available in the Asian section of most supermarkets.