Discover Ashley Tisdale’s Favorite Sweet Earth New Recipes

Shiitake and Seitan Soba Noodle Soup

Shiitake and Seitan Soba Noodle Soup
30 min
30 min
Makes 4 servings

• Vegan recipes do not use any ingredients of animal origin including eggs, dairy, or honey.
• Recipes are vegan when prepared with the specified ingredients.


  • 1 (6-inch) sheet kombu
  • 6 dried shiitake mushrooms
  • 10 cups water, divided
  • 2 bunches (about 6.25 ounces) organic soba buckwheat noodles from a 9.5-ounce package
  • 1 bunch fresh whole leaf spinach
  • 4 ounces SWEET EARTH Enlightened Foods Traditional Seitan Strips
  • 2 to 3 peeled carrots, thinly sliced (1/8-inch). Use a tiny flower shaped cookie cutter to make shapes in carrot slices.
  • 1/4-inch piece of ginger, peeled and sliced into matchsticks
  • 2 green onions, thinly sliced
  • Nanami togarashi (assorted chili peppers)
  • 1/2 cup soy sauce or tamari
  • 1/2 cup mirin
Package of Traditional Seitan Strips with GMO, plant based, and protein labels, product name, and seitan with sesame seed.
Plant-based Seitan


Step 1

Start with the soup base so the flavors can develop. Add kombu and dried mushrooms to 4 cups room temperature water in a saucepan and soak for 30 minutes. Remove the soft kombu after 30 minutes or more. Save kombu for slicing later. Bring water to a boil for 3 minutes (only mushrooms and soup stock left). Let cool and allow flavors to blend. Set pan aside for a moment while you prepare the noodles.

Step 2

Next, prepare the noodles. Bring remaining 6 cups of water to boil and add 2 bundles of buckwheat soba noodles until tender but not over cooked. Remove noodles to a colander and rinse until water runs clear, turning them gently in the bowl. Set noodles aside. Prepare a pan of simmering water to blanch the soba before placing in the soup (but don’t add noodles until just before plating).

Step 3

Prepare the other ingredients for soup. Bring a salted pan of water to boil and blanch the cleaned spinach. Once tender and green, remove quickly to a bowl of ice water to stop cooking and retain color. Squeeze out water. Tie 4-5 leaves of spinach at the stem end into a knot. Set aside. Add seitan strips into the mushroom broth to absorb flavor.

Step 4

Serve the soup. Slice the kombu. Then take some of the rewarmed soba noodles and place a swirl of noodles into each soup bowl. Next place the mushrooms, seitan and sliced kombu and spinach knots into the bowl. Add soup broth, and decorate with carrot, ginger slices and green onion. Season with Nanami Togarashi or toasted white sesame seeds. Season with soy sauce and mirin.