Broccoli and Shiitake Mushroom Soba Noodles
User Reviews
4.2
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Total Time
25 mins
-
Servings
2 -3 servings as a main dish, 4-6 as a side dish
-
Cuisine
American, Vegetarian
Broccoli and Shiitake Mushroom Soba Noodles
Description
Broccoli and Shiitake Mushroom Soba Noodles starts by blanching broccoli briefly to retain a bright green color and crisp-tender texture. Soba noodles are cooked separately to package directions. Meanwhile, shiitake mushrooms are sautéed in a butter and olive oil blend to develop mild browning without sticking.
The mushrooms and broccoli are then combined in the pan with ponzu, a citrusy soy-based sauce, to add umami and tang. Additional butter enriches the mixture before seasoning with kosher salt and freshly ground black pepper. The dish is garnished with lemon zest for freshness and sesame seeds for texture.
Serving suggestions include plating the noodles topped with the broccoli and mushroom mixture or folding the noodles in the pan for a combined hot dish. The interplay of textures ranges from the firm noodles to juicy mushrooms and crisp broccoli, with the ponzu providing a bright savory note.
Ingredients
- 1 pound broccoli about 2 heads, chopped, florets
- 4 ounces soba noodles
- 2 tablespoons butter
- 1 tablespoon olive oil
- 8 ounces shiitake mushrooms stemmed and sliced
- ¼ cup ponzu
- salt Kosher salt and freshly ground, to taste
- black pepper Kosher salt and freshly ground, to taste
- lemon zest from ½ lemon
- sesame seeds for garnish
Instructions
- Bring a medium sauce pan of water to a boil. Put the broccoli florets in the boiling water and cook for 30 seconds to 1 minute or until the stems are bright and green. Remove from the water with a slotted spoon or strainer and set aside. Bring the water back to a boil and cook the soba noodles according to package directions.
- Meanwhile, melt 1 tablespoon of butter and olive oil together in a large sauté pan over medium high heat. Add the mushrooms and cook without stirring for 2-3 minutes, watching so the mushrooms don’t stick to the pan or burn. Stir and reduce to the heat to medium then add the broccoli and the ponzu and cook together for 2-3 more minutes. Add the remaining tablespoon of butter, stir and season with kosher salt and freshly ground black pepper. Garnish with lemon zest and sesame seeds and add more ponzu to taste.
- Fill bowls with portions of soba noodles and top with the broccoli and mushrooms. Or, mix the noodles into the pan with the broccoli and mushrooms, stir, and serve together.
User Reviews
Overall Rating
4.2
You'll Also Love
