Soba Noodle Hot Pot with Vegetables

By Jill Nussinow
Japanese soba noodles contain buckwheat and pair well with the umami-rich mushrooms and edamame (green soybeans). The broth is flavorful but there’s not too much of it.


    • canola or other neutral oil
    • Cloves garlic
    • dried shiitake mushroom
    • frozen edamame (green soybeans) or peas
    • Green onions
    • julienned
    • minced fresh ginger
    • rice or ume vinegar
    • Sesame Oil
    • soba noodles
    • tamari or soy sauce
    • toasted sesame seeds
    • vegetable broth


    1. Cook soba noodles according to package directions (My package recommends cooking in 10 cups water for 4 to 6 minutes).
    2. Add the rehydrated mushrooms, edamame and carrots to the soba cooking water for the last 2 minutes of cooking. Drain well.
    3. Heat the vegetable broth and add the reserved mushroom soaking water. Pour in the noodle and vegetable mixture.
    4. Combine the tamari or soy sauce, canola oil, sesame oil and vinegar, with the garlic and ginger. Pour the dressing into the soba mixture. Serve warm or at room temperature. Garnish with green onions and sesame seeds, if desired. Add more tamari if you think that the dish needs more salt.