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?
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
- 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
- Miso Sauce:
- 2 tablespoons olive oil
- ¼ cup bragg's amino acids or tamari
- 1 tablespoon rice wine vinegar
- 1 tablespoon miso paste
- 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!
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!