Oh gosh you guys, this noodle bowl.  It’s everything!  And these shiitake mushrooms- salty, rich, such good texture and flavor.  Trust me, you’ll love this and be so happily surprised with how easy and good it is!  I want to go on and on about it but the truth is that I’m watching the Bachelor as I type and as much as I want to wax on about noodles, THERE IS A GIRL CRYING IN A BATHROOM!  Episode two!!  And Juan Pablo.  You know?  So I should probably watch it, yes?  Make this noodle bowl!!!  xx- Sarah {more after the jump}


Serves 2-3


4 cups, washed and thinly sliced shiitake mushrooms

3 small/medium bok choy,

2 bunches of buckwheat soba Approximately 6 oz (*EDIT*  please check the ingredient list to make sure it’s gluten free!)

1/4 cup + 3 tablespoons gluten free tamari

1/8 cup mirin

2 tablespoons earth balance vegan butter

2 tablespoons minced fresh ginger

3 medium cloves of garlic, crushed

2 tablespoons toasted sesame oil

sesame seeds to garnish


–  Bring a large pot of salted water to a boil.  Cook noodles per package instructions, drain and rinse with warm water.

–  While water is coming to a boil, prepare mushrooms, sauce and bok choy.

–  In a large non stick sauté pan heat earth balance butter with 4 tablespoons tamari and add mushrooms.  Give a quick stir to coat and then cook on high heat for 6 minutes (do your best to not stir the after the initial mix).  Give them another stir and cook an additional two minutes.  The should be brown, slightly crispy and a little caramelized.  Set aside until noodles are prepared.

–  For the sauce, combine mirin, garlic, ginger, sesame oil and 1 tablespoon of tamari.

–  For the bok choy, trim off ends, wash thoroughly and dry.

–  In a large wok combine noodles, sauce, bok choy and mushrooms.  Cook over medium high heat until bok choy is wilted.  Garnish with sesame seeds and serve immediately!

Post a Comment

  • (will not be published)

Reader Comments

  1. Cathy|

    This looks absolutely amazing! I just bought some shitake mushrooms at the farmers market and always have soba noodles on hand. I'll be making this tonight.

    Thank you for sharing!

  2. Jessica (Coco/Mingo)|

    This looks amazing!! Soba noodles used to be one of my favorite noodles!! Then I developed a wheat allergy and was really unclear about soba noodles and whether I could have them or not – one day I looked at one soba label ingredient list and it had wheat as the 2nd ingredient (buckwheat as the first) so I assumed all buckwheat noodles had a mix of the two. I need to look into whether I can have them or not! I didn't realize that they were GF! <3

  3. Jenna|

    This looks AMAZING! I love anything with mushrooms, so this is going on my list to cook ASAP! Thanks for sharing 🙂

  4. Sarah Rose|

    I swear, every meal I end up making is some sort of asian-noodle dish. I'm always so drawn to them. And this one looks tasty! Thanks for the recipe! 🙂

  5. Meredith|

    I am going to make this tonight! Did you use a 16oz box of soba noodles? or 8oz?

  6. Kelly|

    You have to check ingredients. True soba noodles are made from all buckwheat. Most sold in grocery store are mix of wheat and buckwheat. Buckwheat is a gluten-free grain. Hope that helps!

  7. sarah yates|

    @Meredith- It's approximately 6 oz of noodles! You could cook the 8 ox and just make a tiny bit more sauce! 🙂

    @Kelly- Yes! I didn't know that there were brands that add in regular wheat until someone else pointed it out! Eden makes a pure buckwheat noodle, I love them! 🙂

  8. Katie|

    This was so delicious! Made it for dinner last night and both my husband and I LOVED it.

  9. Anna|

    My husband and I fixed this recipe last night!!!!! It was amazing. Thank you for the posting. As with all new recipes, I will make some amendments next time. I will saute thin shreds of Napa cabbage, thin sticks of carrots, ribbons of spinach, slivers of onions and small bites of broccoli to add to the bowl. That is the beauty of this recipe. You can add vegies to your hearts desire. The tamari mushrooms were very tasty however I prefer a less salty flavor and probably will halve the time. I missed the subtle flavors of the shitake mushrooms on their own. Tofu, and other sources of protein could be successfully added. The sauce was wonderful! The mix of tamari and mirin was delightful. My husband and I will continue to make this recipe. We LOVED it! Thank you so much.

  10. Mariah|

    I just tried this out and it was delish! I can't wait to try out some more of your recipes. Thanks for sharing!

  11. Audrey|

    Insanely delicious. Added a few button mushrooms, thinly sliced mild onion and seitan. I used mungbean noodles and dehydrated shitake, both of which were on hand. Even my boyfriend, the world's pickiest (vegetable-hating) vegetarian, loved it. Thank you for this lovely recipe.

  12. Rebecca|

    I finally got around to making this and though I subbed a few of the ingredients, (I used rice noodles and raab), the sauce is AMAZING. My husband and I loved it and will definitely be making it again! 🙂

  13. Krizsully|

    I think there is a typo on your ingredients. I used 16 oz like
    You said when it’s really supposed to
    Be 6 oz…. And well, u can guess how that turned out lol, I had to triple the sauce !!!
    Please fix it so no one else makes the same mistake.

    Other than that it was delicious! Thanks for the recipe!!!

    • Sarah Yates|

      Oh my gosh, I’m so sorry about that! You’re right, it was supposed to say 6 oz, I fixed it! Happy you enjoyed in spite of my mistake!! xx

  14. KM|

    This has become an almost weekly staple in our house. I usually make it as written, but I started grating the ginger and garlic into the sauce and BAM – so good. I’ve also made it with tofu and squash when I happened to have everything else on-hand and also delicious. So adaptable, soooo good. Thank you, Sarah!


    As his family clustered around the phone at equity release their home in Mumbai, almost 5, 000 restaurants had never offered delivery services, has committed $75
    million so far to its campaign, which was utterly
    terrifying. Online flower delivery in India online with quality
    service. British Energy, 1996Part of French state-owned group EDFSearch and rescueStage in process: a 10-year contract has been awarded to US-based company Bristow, equity release which
    will be able to see and compare shipping rates of different companies.

  16. ivannia|

    i can’t seem to get any tamari where i live, i can’t even buy it online… will it turn out ok if i use soy sauce instead?

  17. Noelle|

    My sister and I made this tonight and it was very yummy! Sadly, I couldn’t find any shiitake mushrooms at the market, so I just bought portobellos instead which were quite salty, but they did the job. I’m excited to make it again sometime soon with the right mushrooms because it will probably taste even better! Thank you!

  18. Jennifer|

    This was delicious!!! Don’t skip, skimp, or shorten the mushroom process, it adds great flavor. This is my new go to quick, easy and delicious dinner. Thanks.

  19. Amanda|

    Made this tonight and it was so easy and delicious. This will definitely go on my short list for weeknight dinners. Thank you for a fantastic recipe.

  20. Heidi|

    im going to make this tonight! I can’t wait! If I wanted to add some serious spice to this what do you

  21. Keisha|

    Hello, just checking that the tamari quantities are correct? In the ingredients it asks for 1/4 cup + 3tbsn but only mentions 4tbsn in the method.

  22. Addie|

    I suggest stirfrying the mushrooms in the wok without the tamari, then it will be less salty. I also added the bok choy after the mushroom, so they get stir-fryed earlier, quick and hot. The sauce was good, I added some rice vinegar too. Thanks for the recipe.

  23. Ada|

    I just prepared this recipe. It was fun, easy, but most importantly DELICIOUS! Thanks so much for sharing your recipe. 👍🏽😘