Japanese Noodles with Shimeji Mushroom
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:
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
serves 4 recipe adapted from
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
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