Cold Soba with Chrysanthemum Leaves and Shimeji Mushrooms
- 12 ounces soba noodles
- 2 tablespoons vegetable oil
- 1 pound chrysanthemum leaves, stems trimmed and cut into 1-inch pieces
- 8 ounces fresh shimeji mushrooms (white or brown cap)
- ⅓ cup soy sauce
- 1½ tablespoons dark sesame oil
- 1½ tablespoons rice vinegar
- 2 ounces ginger, peeled and finely julienned
- 1½ tablespoons toasted sesame seeds
- Bring a large pot of water to a boil. Cook soba noodles at a boil until tender yet firm, 3 to 5 minutes; drain.
- Plunge the noodles in an ice bath to stop the cooking process; drain.
- Heat oil in a wok or large skillet over high heat. Stir-fry the chrysanthemum leaves and mushrooms until the leaves are just wilted, about 3 minutes.
- Toss the soba noodles, chrysanthemum leaves and mushrooms, soy sauce, sesame oil, and rice vinegar together in a large mixing bowl; divide between four bowls. Garnish noodles with ginger and sesame seeds to serve.
Crysanthemum leaves and shimeji mushrooms are available at specialty and Asian markets. If you can't find chrysanthemum, use spinach, watercress, or bok choy instead. Fresh shiitakes are a good substitute for the shimeji mushrooms. The noodles can be made up to three days ahead.
What others are saying
Caro Hodgin says:
I wanted to make a really cool, special Asian dish. Couldn't find the leaves, so used bok choy as the tip suggests. I found the mushrooms at my local farmer's market. Delicious. Will make again and maybe add chicken.
Laura Griffin says:
I couldn't find shimeji or chrysanthemum which was a bummer so I used spinach and shiitake instead. I really like cold soba, and I enjoyed this dish overall. The soy sauce and sesame oil mixture was yummy, and added good flavor.
DC Cote says:
I overcooked this chrysanthemum greens on accident and they turned out slightly mushy. Still, I loved the classic Japanese flavors. Shimeji mushrooms are very delicious, so I'm disappointed that I wasn't able to find them at my store.
Monica Allen says:
I made this ahead of time to take for lunch the next day. I also used shiitakes, my favorite. Super savory and good when you warm it up too.
Sheila Long says:
I used spinach and shiitakes with the cold soba noodles for my weekly meal prep. It was pretty tasty, glad I tried it out. Next time I'm going to try to find an Asian market so I can get Chrysanthemum and Shimeji.