Hearty soba noodles are tossed with stir-fried broccoli and shiitake mushrooms and ponzu sauce for an easy, healthy, and delicious dish that pairs well with any protein.
I tend to get into the trap of not always sharing our tried and true dishes. The ones we eat over, and over, and over again.
Why not? I’m not sure.
I guess I think they’re mundane. Too boring. Not enough Pow! Bam! Wow!
When in reality, we’re all searching for ways to make our lives easier, and that should start with our favorite foodie eats.
Each month my friend Becky of The Vintage Mixer shares her seasonal produce guide and invites food bloggers from across the www to share a recipe on their blog inspired by seasonal eats.
This broccoli and mushroom recipe comes to you after spying fresh green florets of broccoli on this months list, front and center.
It was the universe’s nudge to remind me that I needed to share my favorite side with you once and for all.
This broccoli and shiitake mushroom dish is on our table at least once every two weeks, no matter what the season.
My husband is the brainiac behind this side dish and after making it time and time again, he’s totally nailed it.
It’s totally versatile and plays well with chicken, pork or meat. But where it really shines is with grilled fish, like our favorite grilled salmon. The salmon’s cucumber dill sauce oozes into the ponzu from the broccoli and mushrooms in just the right way. It always ends up as one big mish-mash.
About the Recipe
Adding a serving or two of soba noodles to the sauté instantly makes it a meal. I always make extra for lunch the next day.
I cook the soba noodles in the same water as I used for blanching the broccoli and use a slotted spoon to dip the florets out of the boiling water instead of draining it. Less dishes=winning.
You may be asking, what the heck is ponzu? It’s a citrus flavored soy sauce found in most grocery stores—or at your nearest Asian store. This brand is my favorite. It’s not as salty as soy so you can use more as a sauce and season your broccoli to your own taste. The sauce is lightly thickened with a pat of butter.
I keep the Asian flavors flowing with a sprinkling of sesame seeds (white and black, either-or, it’s your choice) and a zippy zest of lemon rind.
If you’re thinking of serving this as a main dish and are in desire of a protein, serve with tofu or or shredded chicken, diced pork loin or grilled shrimp.
If You Liked This Recipe, You’ll Like These:
- Broccoli Rabe Peanut Soba Noodles
- Garlic Soba Noodles with Grilled Shrimp
- Sesame Garlic Noodles w/Broccoli, Basil & Crispy Tempeh
- Soba Noodles with Sriracha Meatballs
- 1 pound broccoli florets, about 2 heads, chopped
- 4 ounces soba noodles
- 2 tablespoons butter
- 1 tablespoon olive oil
- 8 ounces shiitake mushrooms, stemmed and sliced
- ¼ cup ponzu
- kosher salt and freshly ground pepper to taste
- Zest from ½ lemon
- Sesame seeds for garnish
- Bring a medium sauce pan of water to a boil. Put the broccoli florets in the boiling water and cook for 30 seconds to 1 minute or until the stems are bright and green. Remove from the water with a slotted spoon or strainer and set aside. Bring the water back to a boil and cook the soba noodles according to package directions.
- Meanwhile, melt 1 tablespoon of butter and olive oil together in a large sauté pan over medium high heat. Add the mushrooms and cook without stirring for 2-3 minutes, watching so the mushrooms don’t stick to the pan or burn. Stir and reduce to the heat to medium then add the broccoli and the ponzu and cook together for 2-3 more minutes. Add the remaining tablespoon of butter, stir and season with kosher salt and freshly ground black pepper. Garnish with lemon zest and sesame seeds and add more ponzu to taste.
- Fill bowls with portions of soba noodles and top with the broccoli and mushrooms. Or, mix the noodles into the pan with the broccoli and mushrooms, stir, and serve together.
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Make it a great day, friends and cook something seasonal and good.
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