In this recipe, soba noodles are the base to a bowl full of umami flavors and ingredients, like crisp, spiralized daikon radish, nori, shiitake mushrooms, and a miso dressing. The most interesting of the bunch is natto, Japanese fermented beans, which can be found in Asian groceries. If you can't find natto anywhere, then you can substitute it for baked tofu.
Soba Noodle Bowl With Fermented Beans and Shiitake [Vegan]
For the Mushrooms:
- 4 small, fresh shiitake mushrooms
- 1/2 teaspoon of olive oil
- 1 small piece of ginger root, grated
- 1 garlic clove, grated
- 1 teaspoon of tamari
- 1/2 teaspoon of apple cider or rice vinegar
For the Noodle Bowl:
- 1 bundle of soba
- 1 little piece of daikon
- 1/4 toasted nori sheet
- 1/4 cup of natto (Japanese fermented soy beans)
- 1 scallion, the green top
For the Dressing:
- 1 teaspoon of white miso
- 1 teaspoon of apple cider or rice vinegar
- 1/2 teaspoon of flaxseed oil
To Make the Mushrooms:
- Clean shiitake with a damp cloth or a brush or, if they’re really dirty, quickly wash under running water. Cut off the stem and slice finely.
- Heat olive oil in a little pan, add grated ginger and garlic and let sizzle for few seconds. Add the shiitake, pour over them tamari and vinegar after about 2 minutes and let cook until all liquid is evaporated. Set aside.
To Make the Noodle Bowl:
- In the meantime bring to boil a pot of water, cook soba following the package directions, drain and wash noodles under cold water.
- Julienne or spiralize daikon, finely slice the nori sheet and slice the scallion.
To Make the Dressing and to Serve:
- In a little bowl mix miso, vinegar, oil, and some water to obtain a sauce not too thin.
- Compose the bowl adding soba, pour the dressing over, add fried mushrooms, natto, raw daikon, nori, and scallion and serve immediately.
- Once in the bowl, you can either eat every ingredient separately or mix everything.