King Oyster Mushroom with Garlic, Miso & Soba Noodle (Vegan)

November 23, 2022

This mouthwatering dish from chef Berlinda is the ultimate in beautiful, clean ingredients, perfectly partnered to create an amazing feast for mind and body.


100g cooked soba (cook according to package instructions)

1 large king oyster mushroom (cut into 2 to 3 cm thickness tubes, score some cross lines on one side)

3 tbsp plant based Nuttelex

1 tbsp tamari

3 cloves garlic (chopped finely)

1 stick lemongrass (white end, slice on an angle, slightly smashed)

1 tbsp white miso

1 tap mushroom powder

1 tbsp sake

1 tbsp mirin

1 piece kombu/kelp

500g water

Garnish: spring onions (chopped finely) and shredded chilli


1Melt 2 tbsp Nuttelex on medium heat in a pan. Sear both sides of mushrooms, then cook on the scored side down until golden brown.

2Add tamari and cook on low heat till sauce is absorbed into mushrooms. Remove mushrooms from pan and set aside.

3In the same pan, melt the remaining 1 tbsp Nuttelex. Stir garlic & lemongrass till fragrant. Add white miso, mushroom powder, sake, mirin, kombu and water. Boil for 15- 20 min and discard kombu & lemongrass.

4Stir in soba on low heat for 2-3 mins. Transfer soba and garlic miso broth to a serving plate. Top soba with mushrooms, spring onions, shredded chilli and serve.