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Shiitake Soba Noodles

So simple and yet so perfect — the mushrooms have a wonderful depth of flavour and the sake dressing carries everything so well. We’ve chosen to use soba noodles as the buckwheat gives you a little more nutrient value than rice noodles, but this works with vermicelli or rice stick noodles if you prefer and as a gluten-free alternative.

Prep Time

15 mins

Cook Time

15 mins



Salads & Sides


Dairy Free

Gluten Free




2 cups dried sliced shiitake mushrooms

270g/9½oz soba noodles

1 head broccoli, cut into small florets

1/4 tsp salt

2 spring onions, thinly sliced

1 cup diced cucumber

1/4 cup chopped coriander

1/4 cup mirin

1/4 cup sake

1/4 cup soy sauce, or tamari

1 tbsp neutral oil

1/4 cup crispy shallots, to garnish


2 tbsp sake

2 tbsp mirin

2 tbsp soy sauce, or tamari


Place shiitake mushrooms in a bowl and cover with boiling water. Set aside to soak until fully rehydrated (about 20 minutes).

While mushrooms are soaking, cook noodles according to packet instructions. Drain and rinse thoroughly in cold water so they don’t stick together.

Drain again well and place in a large serving bowl.

Place broccoli and salt in a bowl. Cover with boiling water and leave to stand for 3 minutes.

Drain, rinse under cold water and drain again well. Add broccoli to noodles along with spring onion, cucumber and coriander, if using.

In a separate bowl, combine mirin, sake and soy sauce or tamari.

Drain the soaked mushrooms and squeeze to remove excess water. Heat oil in a large frypan and fry the mushrooms over a medium-high heat until lightly caramelised (about 5 minutes).

Add mirin mixture to the frypan and cook until there is no liquid in the pan and the mushrooms are starting to catch (about 2 minutes).

To make the Sake Dressing, place ingredients in a small jar and shake well to combine.

Add cooked mushrooms to the soba noodle mixture with the dressing and toss to combine. Garnish with crispy shallots. This will keep, covered, in the fridge for 2-3 days.

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