Soba noodle bowl with creminis and cabbage

I’ve found that for many of my clients, lunch variety can be a challenge. Most people do not have schedules that allow for stopping mid-day to create a balanced lunch, so packable or ready-made items are key. Sandwiches and wraps are staples for many. Sometimes salads are nice. Dinner leftovers can be useful. If you happen to have a few minutes to spare, this soba noodle bowl is a quick, satisfying, minimally inconveniencing meal that will help you power through until dinnertime. Noodle bowls such as this also reheat nicely if you need to take on-the-go.

 

What’s the deal with ginger? Ginger is a root that is commonly used as a spice in many Asian countries, and it adds a potent, spicy warmth to your favorite Chinese and Japanese dishes. In addition to flavor, ginger offers amazing anti-inflammatory benefits. It can be used as a supplement for relief from arthritis, muscle pain, bronchitis, and upper respiratory tract infections. Ginger is also commonly used to treat several digestive problems such as morning sickness, nausea, gas, dizziness, motion sickness, and general stomach upset.

Do be aware that ginger may slow blood clotting, so if you take anticoagulants, ginger may increase risk of bleeding. And, of course, if you are pregnant, talk to your doctor before adding new supplements to your diet. Small amounts of fresh or ground ginger in foods are not likely to cause any adverse health effects, but it’s always better to be on the safe side.

Remember last month when the Sriracha factory was almost shut down? If Huy Fong Foods is ever declared a public nuisance, People. Will. Riot.

Soba noodle bowl with creminis and cabbage
Adapted from Gourmet
Serves 1

For broth base:
2 tablespoons soy sauce
1/4 cup water
1/2 teaspoon sriracha
1 teaspoon brown sugar
2 teaspoons miso paste

For noodles:
2 ounces soba noodles
2 teaspoons sesame oil
1 teaspoon minced fresh ginger
1 garlic clove, minced
1 green onion, thinly sliced, green and white parts diveded
8 cremini mushrooms, sliced
1 cup thinly sliced cabbage
1 teaspoon toasted sesame seeds
Lime juice

  1. Whisk together the broth base ingredients and set aside.
  2. Bring a pot of water to boil. Add the soba noodles and cook until tender, 6-8 minutes. Drain and rise.
  3. Heat sesame oil in a skillet over medium-high, and saute the ginger, garlic, and white parts of the green onion until fragrant, about 30 seconds. Add the cremini mushrooms and saute until brown, 5-6 minutes. Add the cabbage and saute 3-4 minutes until slightly softened but still crisp and crunchy. Add the broth base and bring to a simmer. Add the soba noodles to the skillet and toss to combine. Allow the entire mixture to simmer together for 2 minutes.
  4. Transfer the noodles and vegetables to a bowl and garnish with the toasted sesame seeds and the reserved green parts of the green onion. Squeeze a bit of lime juice over the top for freshness and serve immediately.
Share: