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!

cold soba noodle salad

Soba noodles are made from buckwheat flour.  Don’t be fooled by the name…buckwheat is not a grain product, it’s actually a seed from the buckwheat plant!  Most buckwheat noodles are gluten free however, some brands add wheat flour so check the label!  (Eden brand makes 100% buckwheat noodles)  They are a great pasta substitute for those who avoid wheat for dietary or allergy purposes.

Buckwheat has a earthy, nutty flavor and is commonly used in Asian fusion cuisine.  Buckwheat is a great source of magnesium, 1 cup contains 86 grams!  It also is considered a high quality protein as it provides 8 essential amino acids.  But, the biggest health benefit is due to its flavonoid content.  The two flavonoids found in buckwheat are quercitin and rutin, which are responsible for maintaining blood flow and preventing oxidation of LDL (bad) cholesterol.  Studies link diets high in buckwheat with lower rates of heart disease.


Cold Soba Noodle Salad

1 package soba noodles

1 zucchini, julienne sliced

1/2 cucumber, julienne sliced

1 cup edamame, shelled

1/4 – 1/2 cup fresh cilantro leaves

extra virgin olive oil


dulse flakes (optional)


4 tablespoons bragg’s amino acids or coconut amino acids, tamari

3 tablespoons toasted sesame oil

2 tablespoons rice vinegar

1 teaspoon agave

1/4 – 1/2 teaspoons red chili flakes

cold soba noodle salad ~vegan, gluten free~

-Cook soba noodles according to package.  Drain and toss with a few glugs of extra virgin olive oil to prevent clumping.  Place in the refrigerator to cool.

-In the meantime, whisk together dressing ingredients.

-Once noodles are cooled, in a large bowl combine with zucchini, cucumber, edamame, cilantro and dressing.  Toss to coat.

-Garnish with cashews, dulse flakes, a few more cilantro leaves and an extra dash of red pepper flakes, enjoy!

cold soba noodle salad ~vegan, gluten-free~

This recipe is quick and easy to prepare.  It can be served alone or would go nicely as a side to pan seared tofu or shrimp.