Makes 4 servings
Hands-on time: 25 minutes
Total preparation time: 25 minutes
You can add any protein such as grilled shrimp, chicken, pork, or beef skewers for a complete meal; cold soba means you can prepare this dish ahead of time as well. Grilled protein should be cooked just before serving, however.
4 portions of soba noodles (1-inch in diameter attached with ribbon = 1 portion)
3 tablespoons thin soy sauce
2 tablespoons mirin
1 tablespoon sake
1 teaspoon freshly grated ginger
3 tablespoons vegetable oil
2 teaspoons sesame oil
12 medium to large fresh shiitake mushrooms, stems removed and caps julienned
4 small to medium heads green stem bok choy or 1 bunch spinach, stems trimmed, leaves separated
Toasted sesame seeds
Nori seaweed flakes
Togarashi (Japanese ground chili mix)
In a medium pot of boiling water over high heat, cook soba until al dente, 3 to 5 minutes. Drain, shock under cold running water, and drain again.
In a large bowl, whisk together 2 tablespoons soy sauce, mirin, sake, ginger, 1 tablespoon vegetable oil, and 1 teaspoon sesame oil. Add the soba noodles and toss.
In a skillet, heat 1 tablespoon of the remaining vegetable oil over high heat and stir-fry the mushroom caps for about 1 minute. Transfer to a plate.
Add the remaining vegetable oil to the same skillet and stir-fry the bok choy until wilted, 2-3 minutes. Return the mushrooms to the skillet, and season with the remaining soy sauce and sesame oil. Transfer the vegetable stir-fry to the soba noodles and toss well.
Divide the noodles among 4 large plates or bowls, and sprinkle with toasted sesame seeds, nori flakes, and togarashi to taste.