Recipe description
Published on: June 11, 2026
Ingredients
Soba noodles
2
bowl
Miso
2
tablespoon
Shiitake
2
cup
Sesame oil
2
teaspoon
Soy sauce
6
teaspoon
Garlic
2
piece
Ginger
0.0625
cup
Onion, spring
0.25
cup
Vegetable broth
2
cup
Instructions
1
Cook the soba noodles according to package instructions, then drain and set aside.
2
In a pot, heat the sesame oil over medium heat and sauté the garlic until fragrant.
3
Add the mushrooms and cook until softened.
4
Stir in the miso, soy sauce, and vegetable broth. Bring to a simmer.
5
Add the spinach and cook until wilted.
6
Combine the noodles with the miso mushroom sauce and mix well.
7
Serve hot, garnished with chopped green onions.
Nutrition
460 kcal
Calories
14 g
Protein
60 g
Carbohydrates
7 g
Fiber
6 g
Sugar
12 g
Fat
2 g
Saturated fat
1.0 g
Salt
Why this recipe fits you
- Rich in fiber from vegetables, whole grains, and soba noodles.
- Contains fermented miso for depth and gut-friendly microbes.
- Plant-forward, colorful ingredients support polyphenol intake and satiety.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
FAQ
Is this recipe gluten-free?
Traditional soba can contain wheat; choose 100% buckwheat soba or certified gluten-free soba. Check miso and soy sauce ingredients for gluten.
Can I make this vegan or vegetarian?
Yes. The dish is plant-based. Use a vegetable broth and vegan miso; most miso is vegan, but check labels.
What miso varieties work best?
For a milder, slightly sweet flavor use white miso; for deeper umami use red miso. You can blend to taste.
How can I lower the sodium?
Use low-sodium miso and tamari or light soy sauce; reduce added salt; boost mushrooms and vegetables for flavor; add a splash of water or broth.
How can I add protein?
Add tofu cubes, tempeh, or edamame; pan-sear or bake tofu separately and toss at the end; about 100-150 g per serving.
What if I can't find soba?
Use gluten-free noodles (rice noodles or buckwheat-only soba) or whole wheat soba if gluten is okay. Cook according to package.
How should I store leftovers?
Store noodles and sauce separately in the fridge for up to 2-3 days; reheat gently on low heat, adding a splash of water if needed.
What equipment do I need, and can I scale this?
A pot for boiling, a skillet or wok for sautéing, and a colander; it scales easily for any number of servings; adjust timing if adding many veggies.
Is this dish gut-friendly?
It emphasizes plant-forward ingredients and fermented miso, which can support gut-friendly eating; individual tolerance varies; if soy or FODMAP concerns arise, adjust ingredients.
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