Yakta Mein Soup Recipe

Prepare dried mushrooms

Place dried shiitake mushrooms in a small bowl and cover with 1 cup of hot water. Let soak 20–30 minutes until soft. Reserve soaking liquid by straining through a fine mesh sieve or paper towel to remove grit; set liquid aside and slice rehydrated mushrooms.

Heat broth

In a large pot, combine 6 cups vegetable (or chicken) broth and the reserved mushroom soaking liquid. Bring to a gentle simmer over medium heat.

Season base

Whisk in 2 tbs soy sauce, 1 tsp fish sauce, 2 tbs miso paste (dissolve miso first in a ladle of warm broth then stir into pot), and 1 tsp sugar. Taste and adjust for saltiness—add more soy or fish sauce if desired.

Prep aromatics

Peel and thinly slice the 1-inch ginger. Mince 3 garlic cloves. Thinly slice 3 scallions — separate whites and greens.

Bloom aromatics

Heat 1 tbs neutral oil in a small skillet over medium heat. Add ginger slices and scallion whites and sauté 1–2 minutes until fragrant. Add minced garlic and sauté 30 seconds more, taking care not to burn. Transfer aromatics into the simmering broth.

Add finishing seasonings

Stir in 1 tsp sesame oil, 1 tsp cracked black pepper, and 1 tsp red pepper flakes to the pot. Allow flavors to meld in simmering broth for 3–5 minutes.

Prepare vegetables & tofu

Slice fresh shiitake mushrooms, julienne the carrot, trim and slice bok choy, cube the tofu, and rinse bean sprouts. Keep components separate but ready to add.

Cook mushrooms and carrots

Add sliced fresh shiitake mushrooms and julienned carrot to the simmering broth. Simmer 4–5 minutes until mushrooms are tender.

Add bok choy and tofu

Add bok choy and tofu cubes to the pot and simmer 2–3 minutes until bok choy softens slightly and tofu is warmed through.

Finish with bean sprouts

Stir in 1 cup bean sprouts and let them sit in the hot broth for 1 minute to retain crispness.

Adjust final seasoning

Taste the soup and adjust acidity, salt, and heat. Squeeze in lime juice from half or a whole lime to brighten flavors; add more soy or fish sauce for salt, or a dash of chili oil for heat.

Serve

Ladle soup into bowls. Garnish with chopped scallion greens, fresh cilantro leaves, and 1 tsp toasted sesame seeds per serving. Offer extra lime wedges and optional chili oil at the table.