Broccoli and Shiitake Mushrooms With Soba Noodles

Whenever I find myself craving something light yet satisfying, I always think of Broccoli and Shiitake Mushrooms With Soba Noodles. It all started one rainy afternoon when I had a fridge full of fresh vegetables and a pack of soba noodles I had been meaning to use. The combination of earthy shiitake mushrooms and crisp broccoli created an aromatic stir-fry that warmed my soul. I remember the first time I tossed everything together in my kitchen. The vibrant colors and delightful scents filled the air, transporting me to a cozy bistro. It was a moment of pure joy and creativity, and ever since, this dish has become a staple in my home.

Broccoli and Shiitake Mushrooms With Soba Noodles Ingredients

Let’s talk about the ingredients that make this dish shine! Each component plays a critical role, bringing flavor, texture, and nutrition to the table. The crunchy broccoli complements the tender shiitake mushrooms, while soba noodles add a delightful chewiness that ties everything together.

• 1 pound broccoli florets (about 2 heads, chopped) – Fresh broccoli adds a wonderful crunch and is loaded with vitamins.
• 4 ounces soba noodles – These Japanese noodles are made from buckwheat and lend a hearty texture.
• 2 tablespoons butter – Adds richness and helps in sautéing.
• 1 tablespoon olive oil – A healthy fat that enhances flavor and aids cooking.
• 8 ounces shiitake mushrooms (stemmed and sliced) – These mushrooms bring an earthy flavor that pairs beautifully with broccoli.
• ¼ cup ponzu – A citrusy sauce that elevates the dish with its zing.
• Kosher salt and freshly ground pepper to taste – Essential for seasoning and enhancing flavors.
• Zest from ½ lemon – Adds brightness and a fresh aroma to the dish.
• Sesame seeds for garnish – A lovely touch for added crunch and a hint of nuttiness.

Making This Broccoli and Shiitake Mushrooms With Soba Noodles

Cooking Broccoli and Shiitake Mushrooms With Soba Noodles is a delightful experience! The aroma of sautéing mushrooms will fill your kitchen, making it hard to resist. Follow these simple steps to create a dish that’s as delicious as it is beautiful.

1. Start by bringing a medium saucepan of water to a boil. Carefully add the broccoli florets and cook them for 30 seconds to 1 minute. You want them to turn bright green and be slightly tender but still crisp. This quick blanching helps preserve their vibrant color and nutrients. Remove the broccoli using a slotted spoon or strainer and set it aside.

2. Bring the water back to a boil and add the soba noodles. Cook them according to the package directions, typically about 4 to 6 minutes. Stir occasionally to prevent sticking. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process and remove excess starch.

3. While the noodles are cooking, heat a large sauté pan over medium-high heat. Melt 1 tablespoon of butter and add the olive oil. This creates a perfect base for your mushrooms.

4. Once hot, add the shiitake mushrooms to the pan. Allow them to cook undisturbed for 2 to 3 minutes. You’ll want to keep an eye on them to ensure they don’t stick or burn. They should brown slightly, giving off a delicious aroma.

5. After a few minutes, stir the mushrooms and reduce the heat to medium. Add the blanched broccoli back to the pan along with the ponzu. Stir everything together and cook for an additional 2 to 3 minutes. Ensure the flavors meld beautifully.

6. Add the remaining tablespoon of butter along with kosher salt and fresh ground black pepper to taste. This step enhances the overall flavor and gives a nice richness to the dish. Stir well to combine.

7. Now, it’s time to garnish! Finish the dish with lemon zest and sprinkle sesame seeds on top for added texture. The aromatic zest brightens the flavors and adds a lovely presentation.

8. To serve, you can either fill bowls with portions of the cooked soba noodles and top them with the broccoli and mushrooms, or mix the noodles directly into the pan with the sautéed vegetables. Stir everything together and serve warm.

Ways to Customize

There’s always room for creativity in the kitchen! Here are some great tips to customize your Broccoli and Shiitake Mushrooms With Soba Noodles to suit your mood or pantry.

• Add Protein: Consider adding toasted tofu or grilled chicken to make the dish even heartier.
• Spice It Up: For those who love heat, a sprinkle of red pepper flakes or a drizzle of chili oil can add a nice kick.
• Vegan Option: This dish is naturally vegan, but ensure you use a vegan-friendly butter or substitute it with additional olive oil.
• Vegetable Variations: Feel free to incorporate other vegetables such as bell peppers, carrots, or snap peas for added color and texture.
• Garnishing Ideas: In addition to sesame seeds, consider garnishing with chopped green onions or cilantro for an extra flavor boost.
• Make It Gluten-Free: If you need a gluten-free option, ensure that the ponzu and soba noodles are gluten-free varieties.

Serving This Broccoli and Shiitake Mushrooms With Soba Noodles

Serving Broccoli and Shiitake Mushrooms With Soba Noodles is all about presentation and making it an enjoyable experience for your guests or family. Here are some delightful ways to serve this dish:

• With Fresh Herbs: Elevate the dish by serving it garnished with fresh herbs like cilantro or basil, which can add a burst of freshness.
• Perfect for Lunch: This dish makes for a fantastic packed lunch option. It can be enjoyed cold or reheated, making it versatile for busy days.
• Pair with Side Dishes: Serve with a side of steamed dumplings or a crisp green salad to create a balanced meal.
• Occasions: This dish is perfect for casual dinners, family gatherings, or even a cozy date night at home.
• Seasonal Pairings: During the warmer months, consider pairing it with chilled cucumber salad or pickled vegetables for a refreshing contrast.
• Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently to maintain texture.

FAQ

Conclusion

Broccoli and Shiitake Mushrooms With Soba Noodles is a delightful dish that brings together fresh flavors and satisfying textures in a harmonious blend. It’s perfect for any occasion, whether you’re whipping it up for a weeknight dinner or serving it at a gathering. I encourage you to try this recipe at home and enjoy the wonderful aromas and flavors that fill your kitchen. It’s a dish that will undoubtedly leave you wanting more!

Broccoli and Shiitake Mushrooms With Soba Noodles

The ultimate comfort dish, Broccoli and Shiitake Mushrooms With Soba Noodles is the perfect blend of earthy flavors and satisfying textures. This easy weeknight dinner is not only nutritious but also incredibly simple to prepare. A delightful dish for any occasion!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 3 servings

Course: Dinner, Side Dishes

Cuisine: Japanese

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound broccoli florets about 2 heads, chopped
• 4 ounces soba noodles
• 2 tablespoons butter
• 1 tablespoon olive oil
• 8 ounces shiitake mushrooms stemmed and sliced
• ¼ cup ponzu
• kosher salt to taste
• freshly ground pepper to taste
• ½ lemon zest from lemon
• sesame seeds for garnish

Equipment

• Skillet
• Frying Pan
• Large Pot
• Mixing Bowl
• Chef's Knife
• Wooden Spoon

Method

 

1. Bring a medium saucepan 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.
2. Bring the water back to a boil and cook the soba noodles according to package directions.
3. Meanwhile, melt 1 tablespoon of butter and olive oil together in a large sauté pan over medium high heat.
4. Add the shiitake 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.
5. 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.
6. 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.

Notes

• Storage: Leftovers can be stored in an airtight container in the fridge for up to three days.
• Freezing: This dish is not ideal for freezing due to the texture of the vegetables.
• Pairing: Serve with a light salad or steamed dumplings for a complete meal.
• Variations: Feel free to experiment with different veggies or proteins!
• Serving: Can be enjoyed cold or reheated, making it versatile for packed lunches.

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Meet Jade Summer

Reliability is just as important as flavor. I am the one double checking measurements and testing temperatures. I cooked this recipe repeatedly, troubleshooting any tricky parts, so you can trust that it will turn out perfectly the very first time you try it.