Soba Noodle Salad with King Oyster Mushrooms and Edamame (Serves 2)

🧂 Ingredients

For the salad:

• 100 g soba noodles
• 1/2 red bell pepper, thinly sliced
• Toasted sesame seeds (optional)

For garnish (added during plating):

• 1/2 cup edamame (thawed if frozen)
• 2 green onions, thinly sliced
• 4 tablespoons fresh cilantro, roughly chopped

For the mushrooms:

• 2–3 king oyster mushrooms, sliced lengthwise into thick strips
• 1 teaspoon olive oil
• 1 teaspoon soy sauce (or tamari)
• 1/2 teaspoon maple syrup
• 1/2 teaspoon rice vinegar
• A pinch of red pepper flakes (optional)

For the dressing:

• 1 tablespoon soy sauce or tamari
• 1 tablespoon lime juice
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup or honey
• 1 teaspoon freshly grated ginger
• 1 teaspoon toasted sesame oil
• 1 tablespoon water
• 1/2 teaspoon white miso paste (for deeper umami flavor)

👩‍🍳 Preparation

Cook the soba noodles:
Cook the noodles according to the package instructions. Drain and rinse under cold water to stop the cooking. Set aside.

Cook the mushrooms:
Heat the olive oil in a skillet over medium-high heat. Add the mushroom slices and sauté until golden brown on both sides. Add the soy sauce, maple syrup, rice vinegar, and red pepper flakes. Stir to coat and cook for another 1–2 minutes. Set aside.

Make the dressing:
In a small bowl, whisk together all the dressing ingredients. Taste and adjust seasoning if needed.

Assemble the salad:
In a large bowl, toss the soba noodles with the dressing.

Plate the bowls:
Divide the noodles between two bowls. Top with:

• The warm mushrooms
• The red bell pepper slices
• The edamame
• The green onions
• The cilantro
• Toasted sesame seeds (optional)

Enjoy!