Grilled Mushroom Japanese Noodle Bowls
Prep time
Cook time
Total time
These noodle bowls are a mushroom lover's dream dinner! Double the delicious earthy mushroom flavour with a shiitake mushroom and noodle broth, finished with some fresh spinach and skewers of grilled mushrooms on top which are glazed with a sweet and savoury honey soy marinade.
Recipe type: Vegetarian
Cuisine: Japanese
Serves: 4
  • 3 soft boiled eggs
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 package of noodles, such as soba
  • 1 cup dried shiitake mushrooms
  • 1 litre water
  • 2 tbsp miso
  • large handful spinach leaves
  • 200g /1 cup closed cup mushrooms
  • 2 cloves garlic, crushed
  • 1 tsp honey
  • ½ tsp sesame oil
  • 1 tsp Worcester sauce
  • ½ tsp sriacha hot sauce
  • 1 tsp soy
  • 1 tsp sesame seeds
  • 2 spring onions, finely chopped
To marinate the eggs:
  1. An hour before serving, soft boil the eggs (13 minutes from cold). Place in a little plastic bag with the soy and vinegar.
  2. In a pot, add the mushrooms and pour 1L of boiling water over. Leave to soak for 30 minutes.
  3. Cook the noodles according to package instructions, drain and divide amongst serving bowls.
For the grilled mushrooms:
  1. Make a marinade with 2 cloves of crushed garlic, honey, sesame oil, sriacha, worcester sauce, soy.
  2. Cut mushrooms in half and place in a plastic bag with the marinade ingredients. Let sit for 30 minutes.
  3. Thread the mushrooms onto mini BBQ skewers and grill on each side for 3-5 minutes. Brush with the marinade a couple of times.
  4. To serve, in each bowl pour some mushroom broth over the noodles, top with a handful of spinach, 2-3 mushroom skewers and a soft boiled egg cut in half. Sprinkle with sesame seeds and chopped spring onion.
  5. Heat a BBQ
Recipe by EAT what we EAT at