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
For Serving:
- 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:
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.
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.
Calories: 571kcal | Carbohydrates: 86g | Protein: 18g | Fat: 22g | Sodium: 1871mg | Fiber: 5g | Sugar: 9g | Vitamin C: 9mg