Earthy shiitake mushrooms and gently sweet, aromatic leeks are sautéed until golden, then tossed with tender soba noodles and a sesame-soy-garlic glaze. This is a dish with deep umami character and silky textures, perfect for a weeknight dinner or a refined plant-based main.
Bring a pot of water to a boil.
Add soba noodles and cook according to package instructions (typically 4–5 minutes).
Drain and rinse under cold water to stop cooking and remove starch.
Toss with a few drops of sesame oil to prevent sticking. Set aside.
In a small bowl, whisk together:
Soy sauce, mirin, rice vinegar, sugar, and chili (if using).
Set aside for stir-frying.
In a large skillet or wok, heat neutral oil over medium-high heat.
Add leeks and sauté for 3–4 minutes until softened and lightly caramelized.
Add shiitake mushrooms and cook for another 4–5 minutes, stirring occasionally, until golden and slightly crispy at the edges.
Add garlic and ginger, cooking for another 30 seconds until fragrant.
Add the cooked soba noodles to the skillet.
Pour in the sauce and toss everything together over medium heat until warmed through and well coated (about 1–2 minutes).
Drizzle with toasted sesame oil and toss again.
Serve hot in bowls, topped with:
Sliced scallions
Toasted sesame seeds
Optionally, add a drizzle of chili oil or a splash of lime juice for brightness.
Clean leeks thoroughly—grit hides between the layers!
For deeper umami, add a dash of miso paste or a spoonful of mushroom broth concentrate to the sauce.
Don’t overcrowd the pan—mushrooms like space to brown, not steam.
Add veggies like baby bok choy, snow peas, or shredded carrots.
Boost protein with a jammy egg, pan-fried tofu, or tempeh.
Swap shiitakes for oyster or cremini mushrooms.
Serve with: Steamed edamame, cucumber salad, or pickled radish
Drink with: Cold green tea, light sake, or a crisp white wine
Occasions: Meatless Monday, healthy lunch, elegant weeknight dinner
2 servings