Japanese Noodles with Shimeji Mushroom

japanese-noodles-shimeji-mushroom-032
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As promised, here is the start of my Japanese Mushroom Lovefest Recipe Collection. The first recipe I made was a super-simple noodle dish that came from my #1 Japanese cookbook – The Japanese Kitchen, Kimiko Barber (hmmm…should we do a giveaway for this cookbook?) I used a mixture of these two Japanese Shimeji mushrooms:

japanese-white-beech-mushroom japanese-brown-beech-mushroom

Though, if you don’t have access to Shimeji mushrooms, substitute with sliced fresh shitake mushrooms or enoki mushrooms.

Japanese Noodles with Shimeji Mushroom Recipe

japanese-noodles-shimeji-mushroom-032

serves 4 recipe adapted from

japanese-kitchen The Japanese Kitchen, Kimiko Barber (this is my favorite Japanese cookbook)

7 ounces dried Japanese style noodles (udon or soba…or you could use spaghetti)
1/2 cup olive oil (or other cooking oil)
2 garlic cloves, 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

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 seave the sauce to simmer.

Drain the noodles and add them to the sauce. Stir well to coat every noodle and serve with chopped parsley

Comments 29

  1. patsyk

    Those noodle dishes look like something I would be slurping up without taking a moment to breathe!

  2. sygyzy

    Wow, very inventive with the use of the miso. They don’t sell small containers if miso so I always have a large amount in my fridge. Since miso soup uses so little, it takes like a year to go through. Now I have a new way of using it.

    1. ZuVuYah

      Miso Master makes a GREAT product which comes in, what is to me, small containers (8 oz.) Enjoy!

  3. Giff

    lovely photo Jaden. Love the mushroom posts. I’ve been hunting for a good japanese cookbook so going to take your recommendation and check this one out.

  4. Haley W.

    These are my favorite sorts of noodle dishes – simple and letting the flavor of all the ingredients shine through. All these delicious mushroom recipes are going to have my bookmarked recipes overloaded!

  5. justM

    They look so pretty. It’s such a simple dish and yet very delicious. I really like it…good job Jaden. Keep us busy with lots of good foods :)

  6. Eat Me Outta Here

    What a coincidence. I just made spaghetti with garlic, fresh shitake mushrooms, and olive oil. I really didn’t know what I was doing so I just threw some things together. The pasta was missing something! The soy sauce and miso would have been a great addition. I will have to try this next time!

  7. Su-yin

    OMG I love mushrooms, this looks amazing. Will be looking forward to the rest of the series! :) Great photos as well.

  8. rita

    girl, those ‘shrooms looks sooooo good!!!

    giveaway cookbook sounds good to me!

  9. Cakebrain

    wooo! mushrooms! my favourite fungi! I’ve been searching garden centres far and wide for some of those grow-it-yourself Mushroom Kits. Your noodle and mushroom dish looks divine!

  10. skinnymum

    look so yummy……so tempted (it’s past midnight) to make myself a bowl now!

  11. weslind

    Yummm!
    I’m going to make this tonight. My husband’s cousin recently gave us a ton of fresh Shimeji mushrooms that I have stored in the freezer.

  12. alecho

    wow, this looks yummy and healthy. Just the way the I girl I’m interested in likes! I’ll give this a try. I’m trying to make her a cookbook :)

  13. Shiv

    I made this yesterday for lunch, the only alteration I made was that I used dashi in the place of the noodle cooking water – it tasted wonderful and took only 15 minutes to make, I will definatly be making this again thanks for sharing the recipe!!!

    Fantastic! Thank you! ~jaden

  14. Nova momov4

    This was the best EVER!!!!!! My family thought I had picked it up from a restaurant. Thanks so much and so many things can be added to the recipe. The variations are endless.

  15. melanie

    hi, there are sooo many diffrent kinds and brands of miso out there… which one would you recommend?

  16. Anna

    I added a tablespoon of chopped ginger and substituted the boiling water with roasted veg broth. Garnished with chopped green onions. Amazing recipe. Will be heavy in our rotation. THANKYOU!

  17. MissDK

    Hi Jaden, thank your for your post about shimeji mushroom noodle. I am going to try this recipe. I am pretty sure its going to be a great dish for my family. Keep up the good work.

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