Fellow noodle lovers! Get ready to wrap your fork (or chopsticks) around this Japanese Noodles with Shimeji Mushroom dish that’s sure to become your new favorite comfort food. Whether you’re a fan of Japanese udon noodles or soba, this recipe aims to tangle them up with earthy shimeji mushrooms (or any kind of mushroom), in a bath of miso-infused sauce that’s so savory, you won’t know what to do with yourself. Looking to explore authentic Japanese cuisine right from your kitchen? You’re in the right place!
And for those skeptics who think spaghetti can’t be in a Japanese dish, I dare you to try this recipe. The miso paste works with almost noodle you can throw at it.
Here’s What You’ll Learn:
- 20-minute easy Japanese mushroom noodle dish
- Use any type of mushrooms
- Use any type of pasta or noodles
Why This Japanese Noodle Recipe Works:
- Simplicity Meets Flavor: With just a few key ingredients like garlic cloves, umami-packed miso paste, and shimeji mushrooms, this dish proves you don’t need a billion ingredients to make something mouthwateringly good.
- Flexibility in Your Pantry: Whether you’ve got soba noodles, buckwheat noodles, or even instant ramen noodles lying around, this recipe is WILL make you forget your table manners.
- A Lesson in Japanese Cuisine: This dish an great introduction meal to authentic Japanese flavors. From the use of sesame oil to the sprinkle of sesame seeds on top of the noodles, every element introduces you to the staples of a Japanese pantry.
- Perfect Texture: Cooking the noodles al dente and the mushrooms to golden brown perfection ensures a delightful contrast in every bite. And with the step-by-step instructions, achieving that perfect texture is a breeze.
Ingredients
- Dried Japanese style noodles (udon or soba…or you could use spaghetti)
- olive oil (or other cooking oil)
- garlic
- shimeji mushrooms
- soy sauce
- miso paste
- salt and pepper
- parsley
How to Make this Japanese Noodles Dish
- Bring a large saucepan of water to a boil and cook the noodles according to package instructions. Meanwhile, heat the oil in a skillet over a low heat and add the garlic cloves. Saute until fragrant, about 30 seconds.
- Turn up the heat and add the shimeji mushrooms and saute until the mushrooms are soft. Lower the heat and add a ladleful of cooking water from the noodles, the soy sauce, and the miso paste. Stir until the miso is dissolved well. Adjust seasoning with salt and pepper and bring the sauce to simmer.
- Drain the noodles and add them to the sauce. Stir well to coat every noodle and serve with chopped parsley.
FAQ
Can I substitute shimeji mushrooms with other types of mushrooms if I can’t find them at my local grocery store?
Yes, you can substitute them with almost any mushroom, including oyster mushrooms, button mushrooms, or even beech mushrooms. Each fungi will add its own unique flavor and texture to the dish.
What are some vegetarian options for this recipe?
Fortunately, it’s already vegetarian! What makes this dish so great are the rich flavors of miso paste, mushrooms, and vegetables. For an added protein boost, consider topping your noodles with tofu.
Are there any good cooking tips for making this noodle dish?
One tip for Japanese cooking, especially when making noodle dishes, is to make sure your ingredients are prepped and ready to go (a French concept known as “mise en place”). Cooking often happens quickly, especially the stir fry part over medium-high heat. Also, using a decent amount of olive oil or sesame oil can help to prevent the noodles from sticking together.
Can this recipe be adapted into a soba noodle salad for warmer weather?
Absolutely! For a more refreshing take, you can serve the noodles cold with a soy sauce-based salad dressing. Add fresh vegetables like snap peas, green onions, or spring onions for a crunchy texture.
Where can I find authentic Japanese miso and other ingredients if I don’t live near an Asian grocery store?
Many ingredients can be found at local supermarkets in the international aisle, but for authentic Japanese miso and the like, online stores like the Rice Factory New York offer a great selection. They can provide high-quality, authentic ingredients to your dish.
As promised, here is the start of my Japanese Mushroom Recipe Collection. The first recipe I made was a super-simple noodle dish that came from one of my favorite Japanese cookbooks – The Japanese Kitchen by Kimiko Barber.
For my photos, I used a mixture of these two Japanese Shimeji mushrooms:
Though, if you don’t have access to Shimeji mushrooms, you can always substitute with sliced fresh shiitake mushrooms or enoki mushrooms.
Japanese Noodles with Shimeji Mushroom Recipe
Ingredients
- 7 ounces dried Japanese style noodles (udon or soba...or you could use spaghetti)
- 1/2 cup olive oil (or other cooking oil)
- 2 cloves garlic, minced
- 6 ounces shimeji mushrooms, base discarded, mushrooms separated
- 2 tablespoons soy sauce
- 2 teaspoons miso paste
- salt and pepper
- 2 tablespoons finely minced parsley
Instructions
- Bring a large saucepan of water to a boil and cook the noodles according to package instructions. Meanwhile, heat the oil in a skillet over a low heat and add the garlic cloves. Saute until fragrant, about 30 seconds.
- Turn up the heat and add the shimeji mushrooms and saute until the mushrooms are soft. Lower the heat and add a ladleful of cooking water from the noodles, the soy sauce, and the miso paste. Stir until the miso is dissolved well. Adjust seasoning with salt and pepper and bring the sauce to simmer.
- Drain the noodles and add them to the sauce. Stir well to coat every noodle and serve with chopped parsley.
