Soba Noodles and Mushrooms in a Ginger Garlic Broth

February 23, 2012
Soba Noodles and Mushrooms in a Ginger Garlic Broth Recipe | Fake Food Free


The book – Why the Chinese Don’t Count Calories by Lorraine Clissold – has been on my reading list for a long time. After a commitment to actually make it through that list in 2012, I finally got myself a copy a few weeks ago.

I’m halfway through and things are already changing in my kitchen.

Soba Noodle Recipe


I didn’t know what to expect from the title alone. I knew it was a book about Chinese food culture. I adore anything to do with food culture, and at the moment, Asia. I’ll post more details when I’ve finished the book, but every aspect of it so far has my senses on alert.

Not only is it well written, but within it is detailed information about Chinese principles and how they apply to food. Not only are there plenty of suggestions for Chinese cooking, but Clissold does a wonderful job of explaining how the reader can apply these principles when Chinese cuisine isn’t on the menu.

After reading page after page about noodle dishes, simple broths, and the yin and yang, I decided to make up a simple dish for our dinner last night. I tend to load my food with herbs and spices, but remembering the principles conveyed in the book I made a broth using a homemade vegetable stock I’d frozen earlier this year.

I added only garlic, green onions, ginger, mushrooms, and salt to season it, and crumbled in a bit of chili flakes. Mine came from a cayenne pepper I had dried from last year’s garden. I served this warm over soba noodles, and with some steamed baby bok choy.

Yes, I could get used to eating like this, but the eating it has never been the issue. I just never seem to get out of my comfort zone and cook it. Simplicity in food is so appealing.

Soba Noodles and Mushrooms in a Ginger Garlic Broth

Makes:  4 servings

What you’ll need:
8 cups vegetable broth
8 cloves garlic, minced
¼ inch piece fresh ginger, grated
8 oz. mushrooms, sliced thick
5 green onions, greens and whites sliced
1 teaspoon sea salt, or to taste
¼ teaspoon dried chili flakes
4-6 baby bok choy, steamed until tender
10-12 oz pack soba noodles, cooked and drained

How to make it:

In a soup pot, heat the broth to a low boil and then reduce heat to simmer. Add the garlic and ginger. Simmer for about 5 minutes. Next add the mushrooms, and simmer just until barely cooked, about 3 minutes more. Add the onions, salt and chili flakes. Allow to simmer while you prepare the serving bowls.

Divide the noodles into four deep bowls. Place one or more baby bok choy in each bowl. When ready to serve, ladle the hot broth over the noodles, about 2 cups per bowl. 

Delicious Soba Noodles and Mushrooms in a Ginger Garlic Broth Recipe | Fake Food Free

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  • Sonia (Nasi Lemak Lover) February 23, 2012 at 9:01 pm

    Less oily, healthy and yummy !

  • Athlyn February 23, 2012 at 9:16 pm

    I love soba noodles. Where I used to live, they had thick noodles and were they ever good.

  • leaf (the indolent cook) February 24, 2012 at 8:41 am

    I’ve adored soba ever since the first time I tried it. This looks so light and tasty!

  • emily (a nutritionist eats) February 24, 2012 at 9:12 am

    I’m excited for your full review, it sounds very interesting. I read a book called Why Calories Don’t Count by Paul A Stitt (biochemist who used to work in the food industry) – really good!

  • Joanne February 25, 2012 at 5:55 am

    I think i need to check out that book! I love the flavors behind asian cooking anyway, so I bet it woudl be easy to incorporate some of the principles and recipes!

  • MelindaRD February 26, 2012 at 5:36 am

    Mmm, I need to make this! I love soba, and even more so now that I live in Japan.

  • Fresh Local and Best February 27, 2012 at 12:46 pm

    This is clean eating at its best. I adore the infusion of aromatics and spices into the noodle broth. This looks delicious.

  • Juliana February 28, 2012 at 1:18 pm

    Oh Lori, somehow I can never imagine you making such a dish…as you can see you always surprises me 😉
    This soba looks awesome with such a delicate flavor of mushroom and ginger…very comforting dish.
    Hope you are having a fabulous week 🙂

  • Michelle @ Find Your Balance February 28, 2012 at 2:16 pm

    You had me at “Ginger Garlic Broth”! Sounds like a good book, will check it out.

  • Lori February 28, 2012 at 6:57 pm

    Sonia – It does make you feel a bit healthier just eating it. 🙂
    Athlyn – Me too! This was the first time I’ve found the thinner soba noodles.
    leaf – I need to use it more often!
    emily – Oh, I need to check that one out too.
    Joanne – It’s a great read and will get you thinking!
    Melinda – I bet you have access to some great fresh versions there!
    Fresh Local Best – Definitely a meal that makes you feel comforted and healthy at the same time.
    Juliana – Sometimes I surprise myself. Ha, ha! 🙂
    Michelle – Actually, I had extra broth and have been eating it alone as a soup. 🙂