Name: Soy and Ginger Shiitake Mushroom Bowl
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2 servings
Ingredients: 140 g soba noodles; 80 ml soy sauce; 70 g honey; 2 tbsp mirin; 1 tbsp rice wine vinegar; 1 tbsp sesame oil, divided; 2 tbsp vegetable oil; 250 g shiitake mushrooms, sliced about 4 mm thick; 2 garlic cloves, minced; 1 tsp minced ginger; 1 carrot, shredded; 2 cups small broccoli florets, blanched; 1 cup edamame beans, halved

Yields2 ServingsPrep Time30 minsCook Time30 minsTotal Time1 hrCategoryQuick Meals, Salads & Sides

140 g soba noodles

80 ml soy sauce

70 g honey

2 tbsp mirin

1 tbsp rice wine vinegar

1 tbsp sesame oil, divided

2 tbsp vegetable oil

250 g shiitake mushrooms, sliced about 4 mm thick

2 garlic cloves, minced

1 tsp minced ginger

1 carrot, shredded

2 cups small broccoli florets, blanched

1 cup edamame beans, halved

How to make it

Bring a pot of water to the boil, add the soba noodles, and cook according to packet instructions. Drain well and rinse under cold water to cool.

In a large bowl, whisk together soy sauce, honey, mirin, rice wine vinegar, and 1 tsp sesame oil. Set aside.

Heat a large frying pan over high heat. Add vegetable oil and the remaining sesame oil, then fry the mushrooms until golden brown. Stir in the garlic and ginger and cook for 1 minute until fragrant. Add the soy mixture, reserving the bowl, and remove from the heat.

Transfer the mushrooms back to the large bowl, add the shredded carrot, broccoli, and edamame, and toss everything to combine.

Divide the soba noodles between two bowls, spoon the mushroom and vegetable mixture over the top, and drizzle with the sauce. Serve warm.

Ingredients