Vegan Coconut Curry Soba with Mushrooms
This vegan coconut curry soba with mushrooms is a blast of flavor. Crispy maitake mushrooms take this coconut curry soba to another level!
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Servings: 5
Calories: 571kcal
Equipment
Ingredients
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)
Instructions
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.
To Serve:
- Divide the dressed soba noodles between bowls and ladle the coconut curry broth on top. Garnish with sesame seeds and lime wedges. Enjoy!
Nutrition
Calories: 571kcal | Carbohydrates: 86g | Protein: 18g | Fat: 22g | Sodium: 1871mg | Fiber: 5g | Sugar: 9g | Vitamin C: 9mg
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