Soba Noodles with Mushrooms and Miso-Lime Sauce
Tender soba noodles tossed with pan-seared king oyster mushrooms and a bright, umami-rich miso-lime sauce. A quick, savoury Asian-inspired bowl that comes together in one pan.
Ingredients
- 200 g soba noodles
- 70 g miso paste
- 1 lime juice only
- 1 teaspoon honey or maple syrup
- 3 king oyster mushrooms sliced 2-3 cm thick
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Boil the soba noodles according to the instructions on the package. Drain them, rinse under cold water to prevent sticking, and set aside.
- In a small bowl, add the miso paste, lime juice and honey or maple syrup, and mix well.
- In a pan, heat 1 tablespoon of olive oil, arrange the mushroom slices in a single layer, and sprinkle with a little salt, pepper and garlic powder.
- Fry for 2-3 minutes, then turn them over, drizzle with the remaining oil and continue cooking until the mushrooms turn golden brown.
- Add the miso sauce and cook for another 30 seconds, until the sauce thickens.
- Serve the soba noodles topped with the mushrooms and sauce. Sprinkle with fresh chives.
Notes
Rinsing the drained soba under cold water keeps the noodles from clumping. Best served fresh; store leftovers in the fridge for up to 2 days. Not gluten-free unless you use 100% buckwheat soba and a wheat-free miso.