Something new! I feel like we’ve been stuck in a rut lately, but maybe it’s just because I’ve gotten out of the habit of cooking every night and have been eating way too much junk. This was a great dish to get us back on track. Super healthy and super delicious – plus it’s easy to make vegan and gluten free with a little earth balance swapped out for the butter and gluten free options for the noodles and tamari. What’s tamari you say? It’s like soy sauce, only better! Made without wheat, a little less salty, but still big on flavor. And this dish showcases it perfectly, along with a few of my favorite things: mushrooms and bok choy.
Shiitake Bok Choy Soba Noodle Bowl
via a house in the hills
4 cups, washed and thinly sliced shiitake mushrooms
3 small/medium bok choy,
2 bunches of buckwheat soba (about 16 oz)
1/4 cup + 3 tablespoons tamari
1/8 cup mirin
2 tablespoons butter
2 tablespoons minced fresh ginger
3 medium cloves of garlic, crushed
2 tablespoons toasted sesame oil
sesame seeds to garnish
Bring a large pot of salted water to a boil. Cook noodles per package instructions, drain and rinse with warm water.
While water is coming to a boil, prepare mushrooms, sauce and bok choy. In a large non stick sauté pan heat earth balance butter with 4 tablespoons tamari and add mushrooms. Give a quick stir to coat and then cook on high heat for 6 minutes (do your best to not stir the after the initial mix). Give them another stir and cook an additional two minutes. The should be brown, slightly crispy and a little caramelized. Set aside until noodles are prepared.
For the sauce, combine mirin, garlic, ginger, sesame oil and 1 tablespoon of tamari. For the bok choy, trim off ends, wash thoroughly and dry. In a large wok combine noodles, sauce, bok choy and mushrooms. Cook over medium high heat until bok choy is wilted. Garnish with sesame seeds and serve immediately!