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Mushroom Soba Noodle Bowl by Rhyan Geiger, RDN

Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

This noodle bowl is nutrient dense with roasted mushrooms and tofu alongside protrein-packed soba noodles all soaked in a savory tamari sauce. This dish makes a great meal-prep item for the week that can be served cold or warm.

mushroom soba noodle bowl with tofu

For the sauce:
 ¼ cup plus 2 tbsp tahini
 3 tbsp brown rice vinegar
 2 tbsp white miso
 2 tbsp tamari
 1 ½ tbsp sriracha
For the noodles:
 2 cups shitake or button mushroomsstemmed
 ½ package firm tofupatted dry and cubed into 1/2 inch cubes
 1 tbsp plus 1 tsp extra-virgin olive oil
 ½ tsp Celtic sea salt
 1 package buckwheat soba noodles
 4 cups baby arugula
 2 scallionswhite and green parts thinly sliced at angle
 1 tbsp white sesame seeds

For the sauce, into a blender, combine all ingredients. With blender still running, drizzle in 2 tablespoons of water to emulsify. Set aside.


For the noodles, preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In a large bowl, combine mushrooms and cubed tofu with salt and 1 tablespoon oil, and toss to coat. Spread mixture in an even layer over prepared baking sheet and roast for 20 Minutes, until tofu is brown and slightly crispy on sides and mushrooms are tender. Set aside.


In a large pot, cook soba noodles according to package directions. Strain, rinse under cold water, and toss with remaining 1 teaspoon of oil to keep from sticking.


In a large bowl, toss noodles with mushrooms, tofu and sauce. Arrange noodles over a bed of arugula, sprinkle with scallions and sesame seeds, and serve.

Nutrition Facts

Serving Size split into 4 portions

Servings 4