This vegan coconut curry soba with mushrooms is a blast of flavor. Crispy maitake mushrooms take this coconut curry soba to another level!
My next cookbook is going to be completely plant-based, so I’ve been learning a lot about healthy, whole grains.
If you’re wondering if soba fits into a plant-based diet, well, yes and no. Soba noodles are traditionally made from buckwheat flour and water so they’re definitely vegan (unlike most ramen or udon noodles!) but sometimes producers will add a small amount of processed wheat or white flour to keep the noodles from deteriorating.
If you are able to find 100% buckwheat soba noodles, then you can enjoy soba on a plant-based diet!
In this vegan coconut curry soba with mushrooms, we combine a few simple ingredients with curry and a little extra turmeric for a delicious and easy-to-prepare weeknight soup.
How to make this Vegan Coconut Curry Soba with Mushrooms:
To make this vegan coconut curry soba, you’ll start by browning a few simple ingredients. You’ll ginger, shallots, and garlic and cook them in a little coconut oil until they have a nice aroma. After that, you’ll add thinly sliced shiitake mushrooms and thinly sliced Cremini mushrooms. Once they brown slightly, you add vegetable stock and a few spices – two teaspoons of yellow curry powder, a bit of extra turmeric (to give it even more of that beautiful golden color), and extra cayenne powder to taste.
From there, it’s just a matter of adding the coconut milk and letting the soup simmer as you prepare the remaining ingredients.
While the broth simmers, you’ll boil the soba. Drain and rinse and add just a touch of pure sesame oil. After that, wipe out the pot you used to boil the soba and add a bit more coconut oil. Crisp up the maitake mushrooms and then add cut green beans to the broth. Let them cook until just tender, about 4-5 minutes and then serve! It really is an easy, delicious, flavorful vegan recipe.
Looking for more vegetarian recipes? Check my archives!
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Vegan Coconut Curry Soba with Mushrooms
- Large pot
- Medium pot
Coconut Curry Broth:
- 2 teaspoons coconut oil divided
- 1 shallot peeled and thinly sliced
- 5 cloves garlic peeled and minced
- 2 teaspoons freshly minced ginger
- 4 ounces shiitake mushroom caps thinly sliced
- 8 ounces cremini mushrooms trimmed and thinly sliced
- 6 cups vegetable broth low-sodium
- 14 ounce can coconut milk
- 1 tablespoon yellow curry powder
- 1 teaspoon turmeric more or less to taste
- ¾ teaspoon cayenne powder more or less to taste, depending on spice tolerance
- 10 ounces fresh green beans trimmed and cut in half
- Salt and pepper to taste
- 16 ounces 100% buckwheat soba noodles
- 1 teaspoon pure sesame oil
- 1 teaspoon coconut oil
- 4 ounces maitake or oyster mushrooms torn into bite-sized pieces
- Flaky sea salt optional
- Lime wedges
- Sesame seeds optional
Cook the Broth Aromatics:
- Heat the coconut oil in a large pot over medium heat. Once hot, add the shallot and cook for 3-4 minutes until just beginning to soften. Add the garlic and ginger and cook for 1 minute until fragrant.
Sauté the Mushrooms:
- Add the sliced shiitake mushrooms and sliced cremini mushrooms to the pot and cook for 4-5 minutes until just beginning to soften. Season lightly with salt and pepper.
Simmer the Broth:
- Add the vegetable broth and bring to a boil. Reduce heat and add the coconut milk. Season with curry powder, turmeric, and cayenne powder. Taste and season lightly with salt and pepper. Simmer for 20-25 minutes as you finish the rest of the recipe.
Boil the Soba:
- Bring a medium pot of water to a boil. Add the soba and cook according to package instructions. Once al dente, drain and rinse. Drizzle with the sesame oil and set aside. Carefully wipe out the pot and return it to the stovetop.
Sauté the Maitake Mushrooms:
- Heat 1 teaspoon coconut oil in the same pot used to boil the soba over medium-high heat. Once hot, add the torn maitake mushrooms and cook for 3-5 minutes until crispy and browned all over. Using a slotted spoon, transfer the crispy mushrooms to a bowl and sprinkle with a touch of flaky sea salt.
Cook the Green Beans:
- While the mushrooms are frying, turn the heat on the coconut curry broth to medium and add the green beans. Cook for 3-5 minutes until tender-crisp. Turn off the heat.
- Divide the dressed soba noodles between bowls and ladle the coconut curry broth on top. Garnish with sesame seeds and lime wedges. Enjoy!
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