Mushroom Miso Soba Noodles

Mushroom Miso Soba Noodles

by Cat Bowen

Prep Time: 30 minutes

Cook Time: 1 hour

Keywords: stir-fry entree side snack vegan vegetarian

Ingredients (4-6 servings)

for the sauce

• 2 cups UNSALTED stock. (I used veg, you could use chicken or veg)
• 3 oz dried shiitake mushrooms
• 2 tbsp WHITE miso
• 2 tbsp soy sauce
• 1 tbsp Mirin
• 1/4 cup wakame flakes
• 1 tbsp sesame oil
• 1 tsp rayu or sriracha or ONE thai chili, stemmed, ribbed, and seeded.
• 12 oz fresh soba noodles

for the noodles

• 12 oz FRESH or frozen and thawed soba noodles. (buckwheat or white–matters not.)
• 1, 12 oz block of extra-firm tofu, cubed into 1″ cubes or 12 oz stemmed and de-veined shrimp (or combo)
• 2 big red bell peppers, sliced into ribbons
• 6-8 oz halved and cleaned baby bok choy or Shanghai choy, lightly steamed. (2-4 minutes) barring that–broccoli or Napa
• 1 tbsp chopped ginger
• 1 tbsp chopped garlic
• 2 tbsp neutral oil
• 1 tsp sesame oil
• 1 tsp Mirin
• 1 tsp soy sauce
• 1/2 cup vegetable stock

Garnish

• chopped cilantro
• chopped scallion
• additional wakame flakes
• hot sauce
• soft-boiled egg (optional.)

Instructions

the base sauce

In a saucepan, combine the sesame oil, mirin, miso, sriracha, and stock and bring it to a simmer, stirring slowly

add wakame and mushrooms, turn to low, let simmer 30 minutes

pull out mushrooms and slice.

the noodles

in a WOK or really big fecking skillet, heat the oils until rippling

add ginger and garlic

stir in bell pepper and tofu/shrimp–toss and cook until either warmed or cooked through

add in noodles, stock, Mirin, and soy sauce and toss

add in remaining ingredients, toss

add mushrooms back to stock and pour over noodle mix.

again, toss.

cook until tender

plate.

If serving cold, you may wish to add a bit of soy sauce or Yuzu to the noodles as you eat them,

garnish and eat