Broccoli and shiitake soba noodle bowl

Broccoli and shiitake soba noodle bowl


Soba noodles are made from buckwheat flour, so they are an interesting alternative to those made from wheat flour. And as an added bonus, they are also gluten free (but check the ingredients on the packaging to ensure they are not made from a mixture of wheat and buckwheat). I always have soba noodles on hand so that when I don’t have a lot of time to cook, I can whip up this bowl in a flash and feel good about it. For a heartier meal, add cooked chicken, prawns or tofu.


Quantity Ingredient
250g soba noodles
250g tenderstem broccoli
2 tablespoons coconut oil
300g shiitake mushrooms, sliced
2 tablespoons mirin
2.5cm piece of fresh ginger, grated
2 garlic cloves, crushed
1 teaspoon dried chilli flakes
4 tablespoons tamari
1 tablespoon apple cider vinegar
2 tablespoons sesame seeds
dulse flakes, to taste


  1. Cook the noodles according to the packet instructions. Once cooked, put the noodles in a large bowl.
  2. Steam or boil the broccoli for 3 minutes, then add it to the noodle bowl.
  3. Heat a frying pan over a medium to high heat and melt the coconut oil. Fry the mushrooms for about 5–7 minutes until soft, then add to the noodles.
  4. Whisk together the mirin, ginger, garlic, chilli flakes, tamari and apple cider vinegar in a small bowl. Pour it over the noodles and stir to coat the noodles, broccoli and mushrooms with the dressing. Sprinkle with sesame seeds and dulse flakes and serve. Yes, it’s that simple!


  • Some say shiitake mushrooms have bags more flavour than standard white mushrooms. They contain 65 percent copper, which is essential to the health of our immune system, blood vessels and nerves.
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