Cold Soba with Chrysanthemum Leaves and Shimeji Mushrooms

Image of Corinne Trang
Rated 4.5 based on 5 customer reviews
Cold Soba with Chrysanthemum Leaves and Shimeji Mushrooms
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)
  • cup soy sauce
  • 1½ tablespoons dark sesame oil
  • 1½ tablespoons rice vinegar
  • 2 ounces ginger, peeled and finely julienned
  • 1½ tablespoons toasted sesame seeds


  1. Bring a large pot of water to a boil. Cook soba noodles at a boil until tender yet firm, 3 to 5 minutes; drain.
  2. Plunge the noodles in an ice bath to stop the cooking process; drain.
  3. 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.
  4. 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.
Mealthy tip:

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.


4.5out of 5 Stars

(5 Reviews)

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What others are saying

Image of Caro Hodgin

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.

Image of Laura Griffin

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.

Image of DC Cote

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.

Image of Monica Allen

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.

Image of Sheila Long

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.