Miso mushroom soba is a quick dinner with a savory sauce that comes together while the noodles cook. Brown the mushrooms first so they develop flavor, whisk miso with ginger and a little noodle water, then toss everything together. This recipe serves four and takes about 25 minutes.
Serves: 4
Prep: 10 minutes
Cook: 15 minutes
Ingredients
- 10 ounces dried soba noodles
- 1 tablespoon neutral oil
- 12 ounces mushrooms, thinly sliced
- 2 scallions, thinly sliced
- 1 tablespoon white or yellow miso
- 1 tablespoon soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 teaspoon toasted sesame oil
- 2 cups baby spinach or thinly sliced bok choy
- 1 tablespoon sesame seeds, to finish
Method
- Cook the soba according to the package directions. Before draining, save 1/2 cup of the noodle water.
- Whisk the miso, soy sauce, vinegar, ginger, and sesame oil with 3 tablespoons of warm noodle water until smooth.
- Heat the neutral oil in a wide skillet over medium-high heat. Add the mushrooms in a single layer and let them brown for 3 minutes before stirring.
- Cook for another 3 to 4 minutes, stirring occasionally, until the mushrooms are tender. Add the scallions and spinach and stir just until the greens wilt.
- Add the drained noodles and miso sauce. Toss over low heat until coated, adding more noodle water a spoonful at a time if needed.
- Divide among bowls and finish with sesame seeds.
Variations
Use sliced cabbage, kale, or frozen edamame in place of spinach. If your miso is especially salty, begin with half the soy sauce and taste before adding more. Check the package instructions if using a different type of soba.
Storage and reheating
Keep leftovers covered in the refrigerator and add a little water when warming them so the noodles loosen. If compact dinners fit your week, see meal planning with limited kitchen space and meal planning with a short shopping list. Add soba to the Lucru Home meal planner and keep the sauce ingredients on the grocery list.
