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5 from 7 votes

Beery shiitake mushroom noodle soup

A simple brothy noodle soup with lots of flavour, including seaweed flakes and shiitake mushrooms soaked in dark beer!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Soup
Cuisine: Japanese
Servings: 2 people
Author: Becca Heyes


  • 20 g (~ 1 cup) dried shiitake mushrooms (halve any particularly large pieces)
  • 100 ml (generous 1/3 cup) dark beer
  • 150 ml (~ 1/2 cup) boiling water
  • 1/2 tbsp oil
  • 50 g (~ 1 cup) finely sliced greens (I used a mixture of leek and cabbage)
  • 1 clove garlic, minced
  • 1/2 tsp minced ginger or ginger puree
  • 750 ml (~ 3 cups) good quality vegetable stock - low sodium is best, as the miso is also salty
  • 1/2 tsp white miso paste
  • 100 g (~ 3.5 oz) dried noodles (egg noodles, rice noodles, etc.)
  • 1 spring onion, sliced
  • Pinch chilli and garlic salt
  • 1 tsp hot chilli sauce
  • 1 tsp dried seaweed flakes


  • Add the dried shiitake mushrooms to a bowl, and add the beer and boiling water, ensuring the mushroom are just covered in liquid. Cover tightly with cling film, and leave to soak for around 20 minutes, or until completely soft. Drain, and set aside.
  • Meanwhile, heat a dash of oil in a saucepan or deep frying pan. Add the sliced greens, and cook over a medium heat for a few minutes until slightly softened. Add the garlic, ginger, vegetable stock, miso and dried noodles, along with the soaked shiitake mushrooms. Bring to a simmer, and cook for a few minutes until the noodles are fully cooked.
  • Serve the soup topped with some sliced spring onion, a pinch of chilli and garlic salt, a dash of hot sauce, and some dried seaweed flakes.