30 min
· Serves 2
· Updated March 16, 2026
South First location, 9AM–1PM. See market details →
6 oz dried soba noodles
3 oz fresh shiitake or crimini mushrooms, sliced
2 thin slices fresh ginger, cut into matchsticks
1 tablespoon sesame oil
1-inch piece kombu
1 egg
1 scallion, chopped
1–2 teaspoons miso paste (or soy sauce to taste)
4 cups water
1–2 oz Texsel greens microgreens (added raw at serving)
Place kombu in a pot with 4 cups cold water and add the egg. Bring to a boil; cook 5 minutes. Remove egg and peel; set aside.
In a separate pot, heat sesame oil over medium-high. Add ginger and cook 30 seconds, then add mushrooms and cook 2–3 minutes until they release their juices.
Add kombu-infused water to the mushroom pot and bring to a boil.
Add soba noodles and cook about 5 minutes until tender.
Dissolve miso in a ladleful of hot broth; stir back into pot. Do not boil again after adding miso.
Ladle into bowls. Halve the egg and add. Top with scallion.
Pile Texsel greens microgreens directly on top at the table — the hot broth wilts them in 30–45 seconds.
Soy-sesame-honey noodles tossed with peppery Texsel greens microgreens folded in raw — the sauce wilts them just enough.
A flexible noodle bowl with ginger-garlic-soy sauce and Texsel greens microgreens added raw for a bright peppery punch.
