Recipes by Kristin Riley

Shiitake Ginger Noodle Bowl

Shiitake Ginger Noodle Bowl

Lunch doesn’t have to be boring….

Lunch time noodle bowl!

This hits so many spots. It’s easy, light, yet satisfying and really good for you.


Some simple ingredients turn into a really yummy lunch.


I know it’s rather hard to quantify the amount of ginger used in a recipe, but this piece of ginger, once it was peeled and trimmed, weighed in at 4 ounces.

You can try this noodle bowl with any type of noodle you wish. I used buckwheat soba noodles, but rice noodles would be just as tasty.

Shiitake Ginger Noodle Bowl
  • 2 tablespoons sesame oil
  • 1 pound green cabbage, shredded
  • 4 ounces ginger, peeled and grated
  • 12 ounces shiitake mushrooms, coarsely chopped
  • 2 litres organic (preferably homemade) beef stock
  • ½ cup tamari
  • 1 large bunch green onions, chopped
  • 4 small zucchini, sliced
  • ¼ cup rice wine vinegar
  • 1 package buckwheat soba noodles or rice noodles, cooked, drained, rinsed and tossed with sesame or grapeseed oil
  1. In a soup pot, add sesame oil and ginger. Begin to heat over medium until fragrant. Add cabbage, stir. Add mushrooms, and let cook 3-5 minutes.
  2. Add beef stock, and tamari. Simmer over medium heat until mushrooms are tender, 10-15 minutes.
  3. Remove from heat.
  4. Add green onions, zucchini and rice wine vinegar.
  5. Put lid on pot and let sit 10 minutes.
  6. To serve, add noodles to bowl and top up with broth and veggies.


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