A deep, aromatic broth where doenjang brings cozy warmth. Mushrooms glide like a caress, bacon adds intensity, and soba soak up every nuance.
A recipe made to warm the heart as much as the bowl - comfort at its finest. ✨
Here’s the full recipe for 3 generous bowls 🥄
🛒 Ingredients
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150–180 g soba noodles (50–60 g per person)
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2 slices bacon/pork belly (≈100 g), cut into strips
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1 onion, thinly sliced
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300 g white shimeji mushrooms (2 × 150 g)
or 500 g mixed mushrooms (button, cremini, shiitake…)
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1 heaping Tbsp doenjang (fermented soybean paste)
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1/2 Tbsp gochujang (more to taste 🔥)
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700–900 ml hot water
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1 clove garlic (optional)
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1 tsp sesame oil (to finish)
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Sesame seeds, green onion or cilantro, or a jammy egg (soft-boiled) for topping (optional)
👨🏽💬 Directions
1️⃣ Cook the soba
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Large pot of unsalted boiling water, 4–6 min.
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Drain, rinse well under cold water, set aside.
2️⃣ Prep the mushrooms
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Trim the tough base of the shimeji and separate gently.
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Reserve ~50 g for topping; keep the rest for the broth.
3️⃣ Crisp the bacon
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In a large pot, render and brown the bacon over medium heat until lightly golden.
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Set the pieces aside (keep a few for topping).
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Leave 1–2 Tbsp fat in the pot.
4️⃣ Build the broth
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In the bacon fat, sweat the onion (and garlic, if using) without coloring.
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Add the shimeji (except the reserved handful) and sauté 2–3 min.
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Pour in the hot water.
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In a ladle of broth, dissolve the doenjang, then return it to the pot (no lumps).
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Stir in the gochujang.
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Simmer gently for 10–12 min.
5️⃣ Quick toppings
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In a hot skillet, sear the reserved shimeji (+ a few bacon pieces) 1–2 min.
6️⃣ Assembly
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Soba in the bottom of each bowl.
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Ladle over the broth with mushrooms/onions.
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Top with crispy bacon + seared shimeji.
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Finish with a few drops of sesame oil, sesame seeds, green onion or cilantro.
🌟 Tips
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Balance: salt/umami = doenjang; heat/gentle sweetness = gochujang. Adjust one against the other.
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Clear broth: keep the simmer gentle; avoid a rolling boil.
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Soba: rinsing is non-negotiable (prevents stickiness).
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Dashi option: kombu-only (veg) or kombu + bonito for a more “ramen-like” profile.
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Veg option: swap bacon for firm tofu, seared; finish with a tiny drizzle of toasted sesame oil.
👉 Final adjustments (in the bowl or at the table)
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1 Tbsp kimchi juice (acid/umami)
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Ponzu or rice vinegar (a few drops)
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Chili oil or chili crisp (micro-dose)
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Fine zest of yuzu or lime (optional, fresh)
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Crumpled nori
💗 A complete, balanced bowl 🍲😋
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Umami base from doenjang and simmered shimeji
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Crispy/smoky contrast from bacon and seared shimeji
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Soft, silky body from well-rinsed soba
🛠️ Recommended gear
🍴 Serve with…
Quick sides (≈5 min)
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Spicy cucumber: cucumber, gochugaru, vinegar, sesame
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Sesame spinach: blanch 1 min, soy sauce + sesame
Drinks
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Hojicha (roasted green tea)
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Beer: Asahi, Sapporo, Kirin / Hite, Cass / Tsingtao — dry profile, fine bubbles
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Soju: Jinro Chamisul Fresh or Chum-Churum, well chilled
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Optional mix: somaek (soju + beer), 1:3 (soju:beer) ratio
