Soba Noodles With Shiitakes, Broccoli and Tofu Recipe (2024)

20 minutes! You NYT people must be supercooks. This took me almost an hour.

Very good! Used slightly runny fried eggs instead of tofu, extra broccoli to fill up on veggies rather than noodles, and added a sprinkle of rice vinegar at the end. Cooked the soba noodles for only 3 minutes (rather than the 6 minutes suggested on the package) because they seemed to cook fast and I didn't want them too soft. A keeper!

As a native Japanese, I grew up enjoying numerous bowls of soba noodles soup,which is a staple of fast food in Japan. For those who didn't grow up with soba noodles, they get soggy very quickly. When it's cooked, it needs to be eaten immediately. Ramen is time sensitive, but soba noodle is even more. I'm surprised (almost shocked!) to see this daring recipe, saute boiled soba noodles! I'm sorry, but I could not resist to make a comment. The pic looks yummy though.

I ran in to some blandness issues with this recipe: I agree with other commenters that cutting back on the soba noodles would help. Next time I will also add a tsp of cornstarch to help bind the sauce to the ingredients and double the soy sauce to 2T.

Used shrimp (16-20 U) instead of tofu. Stir fry shrimp like tofu and toss in as you would tofu. Worked out great. Make sure soba noodles are al dente' before tossing in before serving.

Like Lelia, I wanted more vegetable. I used regular broccoli, blanched the florets and pealed and sliced the fairly large stems which stayed crisp in the stir-fry. I used dried shiitake which was what I had on hand and added some sliced red bell pepper. Stirred in cornstarch mixed in a little water at the end to bind everything together a little more. People really liked this.

Very good. Used pre-cooked udon noodles (Ka-Me brand). Added some snow peas because I had them and they aded a mice crunch. Next time will omit the broccoli.
Even with prepared noodles this took considerable more than 20 minutes.

20 minutes?! Ha! Maybe if you have someone do all the prep for you in advance, I started cooking this at 715 this evening and it wasn't on the table until after 9. Yikes. The tip maybe means to say that the ingredients will NEED to be prepped hours in advance because otherwise you'll spend all evening trying to get this done. And, I'll agree with folks here that it was bland to boot. This is a good reminder to read the cooking notes, I wish I had done so before I considered this one.

Boiling broccoli transfers most of the nutrients to the water, so I quickly fried my broccoli in a tbsp of oil in the pan instead, and it was delicious. Especially if you like the slightly charred ends of broccoli like I do!

I agree with all that more liquid is needed. I used baby bok choi instead of broccoli and whole wheat ramen instead of Soba. Definitely double the soy sauce. Tasted divine.

Enjoyed the flavor and ingredients. I agree it took much longer than 20 minutes -- more like an hour. I stir fried sweet red peppers about 3 minutes into frying the tofu, and ended up stir frying the tofu for about 8 minutes, rather than two, so that the tofu could truly obtain some color. I used less soba noodles (3+ ounces instead of 8) so that it wasn't so noodle heavy, and I also added a couple of teaspoons of cornstarch to the broth mixture, so that it would thicken a bit.

This recipe is incredibly bland. I added more soy sauce, sriracha and sesame seeds once plated but still so boring. Won’t be making this again.

Took forever, disappointingly bland. Like a mediocre Chinese meal from 1983. Reminds me of why I gave away my copy of The Vegetarian Epicure.

It worked! I had the same kitchen teaching as a younger. Guess what? It worked!
I did use organic buckwheat Soba, cooked al dente.

This was delicious, although to streamline the process I didn’t exactly measure out the soy and cooking sake, just sloshed them directly into the pan when stir-frying the noodles. I also added some dashi stock powder and a sprinkle of Japanese chili powder at the end. It did take quite a bit longer than the stated time but no longer than similar dishes. Overall I enjoyed it and would suggest just use your common sense with the soy etc in terms of how much is needed to impart flavour to the dish.

This recipe is extraordinarily bland. I have eaten meals intended to be consumed while camping and drastically calorie-deprived that had more flavor and mouth feel than this anemic attempt at east asian comfort cuisine.

This is tasty! I made it mostly according to the recipe, including the sh*take broth, but I did add hot chili oil to the soy sauce mixture, and doubled the garlic and ginger, as recommended in some of the comments. I also used regular broccoli, not baby, added sliced celery, and added some baby spinach at the end. I served it with chopped peanuts, as well as the cilantro.

This took more like an hour. There are so many prep steps, although the whole process will be easier next time. I really needed to diagram the ingredients against the steps ahead of time. Also, using dried sh*take’s added some time (not counted since I was doing other prep while they softened). But it was delicious!

So good! Made this mostly as is except that I dialed down the spice for my partner (just added it back with chili oil for my portions), and I doubled the sauce as it would be too dry otherwise, and I added some shrimp because we had to use it up. The flavors were great and this is definitely going in our regular rotation.

This was very bland and a lot of work!

A great dish, but even with doubling the broth, it comes out needing sauce (I always leave the sugar out). Making a finishing sauce of a mixture of tamari, rice vinegar, and sesame oil brings out the flavor the trick.

I took Bonnie’s advice on the stock mixture proportions, left some soba noodles out. Almost doubled the mushrooms just because I was shy on broccoli and used a full block of extra firm tofu “dominoes”. We both added some soy sauce and sriracha to the final but found it to be delicious! Will make again!

It is good but editors should update to be realistic. A tad more red pepper, maybe 1/2 tsp. I’m not a purest — stir frying soba with the other ingredients warms and pulls it all together. Really enjoyed it. My main beef is its a 40 minute recipe, and you must be organized. The “tip” will save you 20 minutes. 16 ingredients, 4 bowls and 1 wok are required. I succeeded with a large deep frying pan though. Yummy, but spice it up a little and get all those ingredients lined up! Yum

I looked SO MANY times for instructions on prep for the noodles. It’s buried in with the broccoli. Ended up destroying this recipe by having to add to much stock and water to the pan to get the noodles cooked. Maybe break that out in the recipe?!

Needs lime.

It’s a very unforgiving recipe, unless one has the perfect amounts and equipment, it tastes unbalanced and becomes messy. One also needs experience woking. The tofu stuck to my pan (not a wok), making the ginger and garlic do it too, the noodles clumped when cooling even with oil unless I added tons of it. It was fine, ok tasting, but all wrong and no need to try it again. Also took much longer than stated.

So amazingly good! Used Sake instead of miren, and broccoli instead of baby broccoli. Delicious

Use dried mushrooms.

Agree with others that 8oz is a lot of soba noodles in proportion to the rest of the ingredients. I added half the garlic, ginger, chile to the stock so their flavor popped more toward the end of the stir fry. I also traded proteins and seared a piece of tuna and sliced it on top instead of tofu (is there anything easier and satisfying than searing a piece of tuna for 2 minutes?). I appreciated the prep tips, truly making this a most welcomed addition to weeknight meal options.