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SOY PICKLED SHITAKE MUSHROOMS AND SALMON SOBA NOODLES

SOY PICKLED SHITAKE MUSHROOMS AND SALMON SOBA NOODLES

Traditional soba, made from 100% buckwheat flour, is a delicious gluten-free noodle. Pickled shitake mushrooms can be served with rice or other dishes as a delicious salty side, but really work well in this cold noodle salad.

Prep: 10 minutes
Cook Time: 5 minutes
Serves: 2

Method

For the pickled shitake:

In a pot bring the tamari, mirin and rice vinegar to a boil.

Add the mushrooms and cook for 1-2 mins.

Remove from the heat and allow to cool.

Once cool enough, transfer to a container, ensuring the mushrooms are submerged in the liquid.

The mushrooms will keep in the fridge for up to 2 weeks, intensifying in flavour as they age.


For the noodles:

Bring a large pot of water to the boil and cook the noodles for 3 mins.

Remove and rinse well in cold water. Drain well.

Squeeze the spinach firmly into two rolls and cut in halves diagonally.

Divide the noodles between 2 bowls.

Drain the pickled shitake and divide between bowls along with the kimchi, spinach roll, spring onions and salmon sashimi, to serve.

Ingredients

For the pickled shitake:

ΒΌ cup tamari
2 tablespoons mirin
2 tablespoons rice vinegar
6 fresh shitake mushrooms,
brushed free of any dirt, sliced 

For the noodles:

1 packet Nissin Takizawa Sarashina soba noodles
1 jar Living Goodness Sum Yum kimchi
1 packet spinach, washed well, blanched and drained
2 spring onions, trimmed and finely sliced
1 packet Farro salmon sashimi

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