Name: Bok Choy and Shiitake Soba Noodles
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 6 oz. soba noodles; 2 tablespoons coconut oil; 4 cups shiitake mushrooms (sliced); 1 clove garlic (minced); ½ - 1 teaspoon ginger root (minced); 1 head of bok choy (chopped); 1 large handful of greens (I used baby kale); 2 scallions (chopped); gomasio; Miso Sauce:; 2 tablespoons olive oil; ¼ cup bragg's amino acids or tamari; 1 tablespoon rice wine vinegar; 1 tablespoon miso paste

The best recipe for Bok Choy and Shiitake Soba Noodles

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best recipe bok choy shiitake soba noodles vegan gluten free

Bok Choy and Shiitake Soba Noodles was a hit at our dinner table, which made me really happy to sneak miso into yet another meal!

Even the non-loving mushroom husband approved of this dish! Noah was a little leery of the bok choy, but it didn’t bother me as he gobbled up the mushrooms! Remember: It may take a toddler 10+ times seeing a new food before they will try it, don’t give up! Hmmm…maybe that trick works on husbands too?

bok choy and shiitake soba noodles vegan gluten free recipe

Technically, soba noodles should be gluten free. Remember to read labels because many companies add wheat flour. Look for brands that use 100% buckwheat flour and have the gluten-free label. Vegans beware as well, some brands add egg whites!

Recipe inspired by A House in the Hills

Bok Choy and Shiitake Soba Noodles

The best recipe for Bok Choy and Shiitake Soba Noodles

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Prep Time: 5

Cook Time: 25

Total Time: 30

Course: Main Course, Side Dish

Cuisine: Chinese, Gluten Free, Vegan

Servings:

Calories: 385kcal

Cost: $15

Ingredients

6 oz. soba noodles
2 tablespoons coconut oil
4 cups shiitake mushrooms sliced
1 clove garlic minced
½ – 1 teaspoon ginger root minced
1 head of bok choy chopped
1 large handful of greens I used baby kale
2 scallions chopped
gomasio
Miso Sauce:
2 tablespoons olive oil
¼ cup bragg’s amino acids or tamari
1 tablespoon rice wine vinegar
1 tablespoon miso paste

Instructions

Prepare miso sauce by whisking together olive oil, bragg’s, rice wine vinegar and miso paste. Set aside.
In a large skillet or wok, heat coconut oil over medium heat and add mushrooms. Sauté until slightly caramelized. Add garlic and ginger and sauté until fragrant. Add bok choy and greens and sauté until just wilted. Remove from heat.
Meanwhile, prepare soba noodles according to package
Combine sautéed vegetables, miso sauce and cooked noodles.
Top with scallions and gomasio. Enjoy 🙂

Notes

I drizzled mine with chili oil, I can’t get enough spicy foods these days 🙂

Try adding other ingredients such as edamame, red peppers, tofu or carrots 🙂

Get creative 🙂

Nutrition

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Author
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Cristina Cavanaugh RD LDN

As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.

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