I’d like to start this post off by clarifying that there are no actual soba noodles in this recipe! Soba is the Japanese word for “buckwheat” and is also used to describe the thin, long noodles made from buckwheat. Don’t worry, I know you don’t dig grains, so I came up with this recipe to quench your soba craving with 100% veggie ingredients 🙂
While these Soba Bowls are filled with zucchini noodles and other thinly sliced veggies, the flavor of the dish is just like you’d enjoy in a traditional Soba Noodle broth bowl. It is really fun to use exotic mushrooms like shiitake, maitake and enoki, and you’ll love how these mushrooms lend tremendous flavor to the broth. And, as I’ve mentioned before, I’m not the biggest fan of mushrooms to begin with, so you know that these ones are really tasty to get my stamp of approval!
Enjoy this Soba Bowl as a light, flavorful meal any time of year. Tastes great chilled the next day as well. Enjoy!
- 2 Tablespoons olive oil
- ½ lb shiitake mushroom caps, sliced
- ¼ lb maitake mushrooms, sliced
- 2 carrots, cut into matchsticks
- 1 parsnip, cut into matchsticks
- 2 leeks, cut into matchsticks
- 1 Tablespoon ginger, crushed
- 4 garlic cloves, thinly sliced
- 1 red bell pepper, seeded and sliced
- sea salt and black pepper
- 8 cups chicken broth or vegetable broth
- 2 Tablespoons coconut aminos
- 6 zucchini, run through spiral slicer to create noodles
- ¼ lb enoki mushrooms, trimmed and separated
- ½ cup cilantro, chopped
- ½ cup green onions, chopped
- Heat the olive oil in soup pan. Add shiitake and maitake, and cook until nutty and aromatic.
- Add the carrots, parsnips, leeks, ginger, garlic and bell pepper. Cook for 10 minutes, until tender. Season with sea salt and black pepper.
- Add the chicken broth, coconut aminos and bring to a simmer for 5 minutes. Add the zucchini noodles and cook for 3 minutes. Remove from heat.
- Stir in enoki, garnish with cilantro and onions