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!

smokey chickpeas and kale over baked sweet potatoes

This recipe is right on track with my previous post about prepping food for the week.  It was so quick to prepare, I had all the ingredients on hand and it tasted delicious!  Plus, it’s pretty budget friendly costing under $1.50 per serving!  All I had to do was heat the sweet potatoes I baked on Sunday, throw a can of chickpeas in a skillet with kale and fry an egg, taking 15 minutes tops to prepare!

I made a vegan version by omitting the fried egg.  Another option would be to eat the chickpeas and kale over a bowl of quinoa instead of baked sweet potato…or simply eating them alone!  I found the chickpea recipe on this wonderful blog using spinach instead of kale…this recipe is very versatile!  I will definitely be adding this recipe to my quick “go-to” meal list!

smokey chickpeas and kale over a baked sweet potato ~vegan, gluten free~

Smokey Chickpeas and Kale over Baked Sweet Potatoes

1 can chickpeas, rinsed and drained

3 cups greens (kale, spinach, chard, etc…), washed and chopped

a few gluggs of extra virgin olive oil

1 tablespoon paprika

sea salt and pepper to taste

fresh lemon slice

2 baked sweet potatoes

(here is a link on how to bake sweet potatoes)

2 fried eggs (optional)

-In a large skillet heat olive oil over medium high heat.  Add chickpeas, paprika and sea salt and pepper.

-Cook until chickpeas become slightly crispy, about 3-5 minutes.

-Add kale and cook until wilted.

-Squeeze with fresh lemon and serve warm over a baked sweet potato with the option to top with a fried egg.


fried egg with smokey chickpeas and kale over baked sweet potato

garden greens with chimichurri salad dressing


The warm days, cool nights and spring showers has our garden flourishing!


Last nights dinner consisted of fresh picked greens, locally grown asparagus, roasted peppers, avocado and hemp seeds!  To top it off I made a chimichurri salad dressing with fresh basil and cilantro.


Making salad dressing is SO simple and SO much healthier than store bought alternatives that may contain poor quality oil, preservatives, hidden sugars and food coloring.  You don’t have to get fancy, a simple splash of olive oil and balsamic will do!  But, if you want to experiment, give this salad dressing a try!

Chimichurri Salad Dressing

2/3 cup olive oil

1/3 cup rice wine vinegar

½ cup fresh basil

¼ cup fresh cilantro

¼ cup water

1 garlic clove

1 tablespoon honey or agave

pinch red pepper flakes

Place all ingredients in a food processor, blend and enjoy!