bok choy and shiitake soba noodles

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!

Bok Choy and Shitake Soba Noodles ~vegan~

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 Shitake Soba Noodles ~vegan~

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
Makes 4 servings
Recipe type: Main
Cuisine: Vegan
  • 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
  1. Prepare miso sauce by whisking together olive oil, bragg's, rice wine vinegar and miso paste. Set aside.
  2. 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.
  3. Meanwhile, prepare soba noodles according to package
  4. Combine sautéed vegetables, miso sauce and cooked noodles.
  5. Top with scallions and gomasio. Enjoy!
Nutrition Information
Serving size: 1 Calories: 327 Fat: 15 Carbohydrates: 45 Sugar: 4 Fiber: 3 Protein: 9

Bok Choy and Shitake Soba Noodles ~gluten free, vegan~

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!

joy choy stir-fry

 joy choy stir fry1

Until yesterday I didn’t know there was more than one kind of bok choy.  To my amazement there are at least 20 varieties!  Bok choy, is a member of the cabbage family and is a staple food in China.  It has crunchy stems and soft leaves similar to kale.  Like rhubarb, it is another great plant source of calcium.  One cup contains 15% of your daily allowance.

Yesterday at the Farmers’ Market I purchased two beautiful bunches of bok choy, I was told they were a variety called “joy choy.”  I never heard of it before but I thought I would give it a try!

Joy Choy Stir Fry

2 tablespoons coconut oil

½ red onion, thinly sliced

4 cloves garlic, thinly sliced

2 bunches bok choy, cut into 1 inch pieces

1.5 tablespoons bragg’s amino acids, coconut amino acids or soy sauce

¼ teaspoon crushed red pepper flakes

¼ cup toasted pine nuts

1 tablespoon sesame seeds (I used black sesame seeds)

joy choy stir fry 2

-Heat coconut oil in a wok or large frying pan over medium heat.

-Add onions and garlic and stir-fry for 5 minutes.

-Add bok choy, amino acids or soy sauce and red pepper flakes, stir-fry for an additional 5 minutes or until greens are wilted.

-Top with toasted pine nuts, sesame seeds and serve warm over brown rice or quinoa for a complete meal!

Don’t have coconut oil?  Substitute with olive oil.  I just like using coconut oil because it remains stable at high heat reducing oxidation.

joy choy stir fry

Need a reason to add more vegetables into your diet???

Read this AWESOME article on new research that shows a compound in plants called apigenin could stop breast cancer cells from becoming resistant to cell death.  It’s difficult to pinpoint one compound to increase in the diet because nutrients, vitamins and antioxidants work symbiotically in the body.  That’s why it’s SO important to eat a plant based diet!