Tofu & mushroom soba noodles

Tofu & mushroom soba noodles
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I still surprise myself every time I declare my love for mushrooms, considering that I hated them for the longest time. I think it’s because mushrooms are often badly prepared, since it’s so easy to ruin them.

I wrote an article on how to cook mushrooms to help you perfect this recipe. 

  • ServesServes 2
  • Prep time5 min
  • Cook time20 min
  • Timeout-
  • FreezingNe se congèle pas.


  • 7 oz soba noodles
  • Dash of canola oil, for cooking
  • 8 oz wild mushrooms of your choice
    Replacement options

    shiitake or cremini

  • 1 cup tofu, cute into 1/3 inch cubes
  • 1 tablespoon butter
  • Salt and pepper
  • 1 clove garlic, finely chopped
  • 1/4 cup frozen green peas
  • 2 teaspoons mirin
  • 2 teaspoons tamari sauce
    Replacement options

    or soy sauce

  • 1 teaspoon toasted sesame oil
  • 1 handful fresh parsley, chopped


  1. In a pot of boiling water, cook the noodles according to the package directions. Drain and set aside.
  2. Heat the canola oil in a pan and cook the mushrooms and tofu over high heat (read my article).
  3. Lower heat, add the butter, and season. Add the garlic and peas and cook for 2 more minutes.
  4. Add the remaining ingredients, including the noodles. Mix well, adjust the seasoning and serve. 
Recipe published on August 19, 2018