Miso Spinach and Mushroom Soba Noodles

cast iron of noodles with spinach, mushrooms, topped with peanuts and scallions chopsticks holding up noodles.

Print Pin

5 from 19 votes

Miso Spinach and Mushroom Soba Noodles

Umami flavor-packed, vegetarian meal that is delicious, nutritious, and so incredibly easy to make

Course Main Course, Noodles

Cuisine Asian

Diet Vegetarian

Total Time 15

Servings people

Calories 258kcal

Author Tracy

Ingredients

6-8 oz soba noodles
4 cups fresh spinach packed
1 lb mushrooms sliced thin
2 tablespoons sesame oil, divided
3 cloves garlic
3 tablespoons white miso paste heaping tablespoons
2 tablespoons seasoned rice vinegar
2 teaspoons gluten free soy sauce
1/2 cup peanuts chopped
1/3 cup scallions diced
1 tablespoon sesame seeds optional

Instructions

Start a pot of water for the soba noodles. Do not salt - not needed for soba noodles.
In a large skillet or cast iron, heat 1 tablespoon of sesame oil.
Add sliced mushrooms and saute for 5-6 minutes stirring often.
Meanwhile, mix miso, vinegar, remaining sesame oil, and soy sauce in a small pyrek with a pour spout or a small bowl. Whisk until smooth.
Once mushrooms have softened, add garlic and saute for another minute.
Meanwhile, once water has reached a boil, add soba noodles and set a timer for 4 minutes.
Meanwhile, add spinach, half at first, and turn with tongs wiht mushrooms. Adding the second half after the first has started to wilt. Once it all has wilted, add miso sauce and stir well to combine and simmer 2-3 minutes.
After 4 minutes of boiling, drain the noddles and then add noodles, a tongful at a time, mixing into sauce after each addition.
Stir well to combine all noodles with sauce.
Top with scallions, peanuts, and sesame seeds.

Notes

Substitutions:

Noodles - You can use any noodles you'd like! We love the flavor, texture, and quick cooking time for soba noodles. If using another noodle, be sure to follow cooking time for them.

Miso - While we prefer white miso for this recipe, you could also use a yellow, or Shinshu miso which falls in the middle of white and red miso.

Spinach - You can use frozen spinach. 4 cups of fresh is equivalent to about 24-28 oz of frozen. Be sure to thaw and remove as much liquid as possible from frozen spinach before adding it to the mushrooms.

Soy Sauce - To keep this gluten-free, we use a gluten-free soy sauce, but you can of course use regular as well.

Noodles:

The soba noodles that we love come in packages of 9.5 oz with 3 separate bundles. We use 2 of the bundles which end up being a little over 6 oz of noodles. We made this recipe with up to 8 oz of noodles and still find that there's plenty of sauce.

Nutrition