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Soba in Shiitake Broth

These fast-cooking Japanese buckwheat noodles are your new best friend when it comes to weeknight dinners. Small but mighty shiitake mushrooms lend mega flavor.

Serves 4
345 calories per serving


> 1 (8.8 oz pkg 100% whole buckwheat soba noodles
> 2 (3.5 oz) pkgs shiitake mushrooms
> 4 cups low-sodium vegetable broth
> 2 cups baby spinach
> 1/3 cup mirin
> 1/4 cup reduced-sodium soy sauce
> 1 tbsp sesame oil
> 3 green onions


Cook the soba noodles according to package directions. Drain and divide among 4 bowls.
Meanwhile, stem and slice the mushrooms. In a large pot, heat the broth and mushrooms to a simmer on medium-high. Stir in the spinach, mirin, soy sauce, and sesame oil. Simmer 2–3 min., until mushrooms are cooked, stirring occasionally.
Slice the green onions. Ladle broth mixture over noodles and garnish with green onions.

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