Serves 4

Prep time 25 minutes

Tip: Adding the soaking liquid of the shiitake mushroom really enhances the umami of this broth needed to balance out the contrasting flavours. It also adds a meaty richness to the vegetable broth.


4 dried shiitake mushrooms soaked
150g soba noodles
2 tbsp vegetable oil
2 carrots, peeled
2 tbsp shallots, sliced
100g mixed button mushroom, sliced
A handful of mangetout, sliced
600ml vegetable stock
4 tsp soy sauce
1 tsp coconut sugar
2 tbsp rice vinegar
2 tsp miso paste
2 tbsp toasted sesame
Fresh coriander for garnish


Cover the dried mushrooms in boiling water and set aside to soak. Cook the noodle according to their instructions, rinse under cold water and set aside. Heat the oil in a hot wok and stir fry the carrot and shallot for a few minutes.

Drain the shiitake reserving the liquid, and slice them up throwing out the tough bits. Add to the wok with the other mushrooms and mangetout and continue to stir-fry for a few more minutes.

Bring the stock to the boil adding the liquid from the mushrooms. Add the soy sauce, sugar, vinegar, miso and noodles to the wok and toss to combine. Pour in the boiling stock and bring to a boil before removing from the heat. Garnish with toasted sesame seeds and a pick of coriander.