Japanese Roasted Teriyaki Mushrooms & Broccoli Soba Noodles

4
Servings
60m
Prep Time
60m
Cook Time
2h
Ready In


"Sobremesa-blog, amazing"

Original recipe yields 4 servings
OK
  • MUSHROOMS
  • GLAZE FOR MUSHROOMS
  • SOBA NOODLES & VEGETABLES
  • SAUCE FOR SOBA NOODLES
  • TOPPINGS

Nutritional

  • Serving Size: 1 (652.5 g)
  • Calories 500.9
  • Total Fat - 24.4 g
  • Saturated Fat - 3.4 g
  • Cholesterol - 1.2 mg
  • Sodium - 1897.8 mg
  • Total Carbohydrate - 60.9 g
  • Dietary Fiber - 12.4 g
  • Sugars - 25.2 g
  • Protein - 21.9 g
  • Calcium - 384.2 mg
  • Iron - 6.2 mg
  • Vitamin C - 484.3 mg
  • Thiamin - 0.5 mg

Step 1

Preheat oven to 425. Line a baking sheet with parchment paper.

Step 2

Pop stems off the mushrooms, wipe any dirt with a paper towel, cut each mushroom in half, and place them in a large bowl.

Step 3

Whisk together the mushroom glaze ingredients. Pour the glaze over the mushrooms in a bowl and mix until all the mushrooms are evenly coated. Pour the mushrooms onto the parchment lined baking sheet and place them in the preheated oven for 15 minutes. Remove and toss so they cook evenly. Roast for another 15 minutes.

Step 4

Meanwhile, cook soba noodles to package directions and heat a large skillet with 1 tbs olive oil over medium heat.

Step 5

Add minced garlic and diced shallot and cook for 1 minute.

Step 6

Add broccoli, kale, and salt and pepper to taste, and cook until just tender, about 5 minutes.

Step 7

While vegetables and noodles are cooking, whisk together the soba noodle sauce ingredients in a bowl.

Step 8

Add cooked noodles to the pan of broccoli and kale, add the sauce, and stir until all the vegetables and noodles are evenly coated in sauce.

Step 9

Place a portion of noodles and vegetables into bowls and top them with the roasted mushroom.

Step 10

Garnish with sesame seeds, hot peppers, and green onions.

Tips & Variations


No special items needed.

Related

Mikekey

A little extra work but worth every minute of it. What a great bunch of flavors and textures. Will be making this again, and will try other vegies too. Thanks for a keeper.

review by:
(26 Aug 2015)