Soba Noodles With Shiitakes, Broccoli and Tofu

This was delicious, although to streamline the process I didn’t exactly measure out the soy and cooking sake, just sloshed them directly into the pan when stir-frying the noodles. I also added some dashi stock powder and a sprinkle of Japanese chili powder at the end. It did take quite a bit longer than the stated time but no longer than similar dishes. Overall I enjoyed it and would suggest just use your common sense with the soy etc in terms of how much is needed to impart flavour to the dish.

This recipe is extraordinarily bland. I have eaten meals intended to be consumed while camping and drastically calorie-deprived that had more flavor and mouth feel than this anemic attempt at east asian comfort cuisine.

This is tasty! I made it mostly according to the recipe, including the shitake broth, but I did add hot chili oil to the soy sauce mixture, and doubled the garlic and ginger, as recommended in some of the comments. I also used regular broccoli, not baby, added sliced celery, and added some baby spinach at the end. I served it with chopped peanuts, as well as the cilantro.

This took more like an hour. There are so many prep steps, although the whole process will be easier next time. I really needed to diagram the ingredients against the steps ahead of time. Also, using dried Shitake’s added some time (not counted since I was doing other prep while they softened). But it was delicious!

So good! Made this mostly as is except that I dialed down the spice for my partner (just added it back with chili oil for my portions), and I doubled the sauce as it would be too dry otherwise, and I added some shrimp because we had to use it up. The flavors were great and this is definitely going in our regular rotation.

This was very bland and a lot of work!

A great dish, but even with doubling the broth, it comes out needing sauce (I always leave the sugar out). Making a finishing sauce of a mixture of tamari, rice vinegar, and sesame oil brings out the flavor the trick.

I took Bonnie’s advice on the stock mixture proportions, left some soba noodles out. Almost doubled the mushrooms just because I was shy on broccoli and used a full block of extra firm tofu “dominoes”. We both added some soy sauce and sriracha to the final but found it to be delicious! Will make again!

It is good but editors should update to be realistic. A tad more red pepper, maybe 1/2 tsp. I’m not a purest — stir frying soba with the other ingredients warms and pulls it all together. Really enjoyed it. My main beef is its a 40 minute recipe, and you must be organized. The “tip” will save you 20 minutes. 16 ingredients, 4 bowls and 1 wok are required. I succeeded with a large deep frying pan though. Yummy, but spice it up a little and get all those ingredients lined up! Yum

I looked SO MANY times for instructions on prep for the noodles. It’s buried in with the broccoli. Ended up destroying this recipe by having to add to much stock and water to the pan to get the noodles cooked. Maybe break that out in the recipe?!

Needs lime.

It’s a very unforgiving recipe, unless one has the perfect amounts and equipment, it tastes unbalanced and becomes messy. One also needs experience woking. The tofu stuck to my pan (not a wok), making the ginger and garlic do it too, the noodles clumped when cooling even with oil unless I added tons of it. It was fine, ok tasting, but all wrong and no need to try it again. Also took much longer than stated.

So amazingly good! Used Sake instead of miren, and broccoli instead of baby broccoli. Delicious

Use dried mushrooms.

Agree with others that 8oz is a lot of soba noodles in proportion to the rest of the ingredients. I added half the garlic, ginger, chile to the stock so their flavor popped more toward the end of the stir fry. I also traded proteins and seared a piece of tuna and sliced it on top instead of tofu (is there anything easier and satisfying than searing a piece of tuna for 2 minutes?). I appreciated the prep tips, truly making this a most welcomed addition to weeknight meal options.