Mushroom Soba Bowl Recipe

Prepare mushrooms

Clean the 12 oz mushrooms by wiping with a damp paper towel; quarter any larger mushrooms so pieces are bite-sized.

Combine 1 cup rice vinegar, 1 cup water, 2 tbs sugar, and 1 tsp kosher salt in a small saucepan. Add the smashed garlic, sliced ginger, and halved scallion whites. Bring to a simmer over medium heat, stirring until sugar dissolves, then remove from heat.

Pour the warm pickling liquid over the mushrooms in a heatproof jar or bowl so the mushrooms are fully submerged. Let cool to room temperature, then refrigerate for at least 30 minutes (preferably 2 hours or up to 24 hours) before using.

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment.

In a small bowl, whisk together 2 tbs white miso paste, 1 tbs soy sauce, 1 tbs mirin, 1 tsp sesame oil and 1 tsp neutral oil until smooth.

Toss the 12 oz Raven Farms mushrooms with the miso mixture, ensuring even coating. Spread mushrooms in a single layer on the prepared baking sheet.

Roast for 14–18 minutes, tossing halfway, until mushrooms are browned at the edges and the miso is caramelized. Remove from oven and keep warm.

Bring a large pot of salted water to a boil. Add 8 oz soba noodles and cook according to package instructions (usually 4–5 minutes) until just tender. Reserve 1/4 cup of cooking water, then drain and rinse noodles briefly under cold water to stop cooking and remove excess starch. Toss with 1 tsp neutral oil to prevent sticking.

If using spinach or mixed greens, briefly wilt them: heat 1 tsp canola oil in a skillet over medium-high heat, add the greens and stir until just wilted, about 30–45 seconds. Remove and set aside.

Heat the drained pickled mushrooms in their pickling liquid briefly (optional) or use them cold. For bean sprouts: heat the same skillet over medium-high, add 1 tsp neutral oil, add 1 cup bean sprouts and lightly sauté 30–45 seconds until warmed but still crisp. Season with a pinch of salt and a few drops of rice vinegar if desired.

Whisk together 2 tbs tamari, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp honey (or agave), 1 tsp tahini (optional), and 1 tsp freshly ground black pepper. If the dressing is too thick, thin with up to 1–2 tbs reserved soba cooking water.

Divide soba noodles between two bowls. Arrange a portion of miso-roasted mushrooms, pickled mushrooms (drained), sautéed bean sprouts, wilted greens (if using), and sliced scallions on top of the noodles. Drizzle the dressing over each bowl, sprinkle with 1 tbs toasted sesame seeds and optional nori or shichimi togarashi to taste.