Soba noodles with mushrooms and asparagus

Preparation info
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By Christine Manfield

Published 1999

  • About

The rich, earthy flavours of mushrooms and soba noodles combine beautifully with light spicing in this dish. Other mushrooms can be used, especially wild, forest mushrooms when they are in season. Dried porcini or boletus mushrooms can be substituted for the Chinese black mushrooms for a different flavour.


  • 6 dried Chinese black mushrooms
  • 200 ml hot water
  • 150 g


  1. Soak dried black mushrooms in hot water until softened, about 15 minutes, then drain, reserving soaking liquid. Strain liquid and reserve 100 ml.
  2. Slice black, shiitake and oyster mushrooms and mix.
  3. Cut asparagus into pieces diagonally and blanch in boiling water for 1 minute, then refresh in iced water. Cook soba noodles in boiling, salted water until