Ingredients for Soba Noodles With Mushrooms
- 8 oz (225g) soft soba noodles (or 8 oz cappellini)
- Portabella Mushrooms
- 2 shallots, finely chopped
- Fresh Ginger
- Chicken Stock
- Soy Sauce
- 1 tablespoon sesame oil
- Mirin
- 1 tablespoon toasted sesame seeds
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How to Make Soba Noodles With Mushrooms
- Bring a pot of salted water to a boil. Add 8 oz (225g) soft soba noodles (or 8 oz cappellini) and cook for 3-5 minutes, or until just tender. Immediately transfer noodles to a bowl of ice water to stop the cooking process. Drain well and set aside.
- In a large bowl, gently toss 4 oz (115g) slivered shiitake mushrooms with 2 finely chopped shallots and 1 tablespoon grated fresh ginger.
- Add the drained noodles to the bowl with the mushrooms, shallots, and ginger.
- In a small bowl, whisk together 1/2 cup (120ml) vegetable or chicken stock, 2 tablespoons soy sauce, 1 tablespoon sesame oil, and 1 tablespoon mirin (or honey for a vegetarian option).
- Pour the dressing over the noodles and mushroom mixture. Toss gently to combine. Taste and adjust seasoning by adding more soy sauce, sesame oil, or salt as needed.
- Divide the salad among 4 plates.
- Sprinkle with 1 tablespoon toasted sesame seeds and serve immediately or chill for later.
- For a vegetarian version, ensure you use vegetable stock and omit honey if using mirin already.
Nutrition Information (Approximate per serving)
Sodium
72 g
Sugar
7g
Fat
2g
Carbs
31g
