The perfect garlicky, buttery and nutritious noodle recipe is here! Kale and Soba with Garlic Butter Mushrooms is so easy to whip up, and it is sure to become one of your favorite go-to weeknight meals!
Recipe: $4.14 | Per Serving: $1.04 | Yield: 4
I was feeling a little guilty about all the buttery mushrooms I posted without providing ways for you to enjoy them, so I bulked up the original garlic butter mushroom recipe with soba noodles & a whole bunch of leafy greens. Let me tell you, this was an excellent idea!
Simple Ingredients for Kale, Soba, and Garlic Butter Mushrooms
- Garlic butter mushrooms (mushrooms, garlic, butter, tamari)
- Leafy greens
- Soba noodles
- Something a little spicy - chili garlic sauce or red pepper flakes
- Sesame seeds and/or oil for garnish
For the first version I made, I'm pretty sure that we used mustard greens, but I honestly can't be 100% certain due to the Japanese kanji on the label at the store. Any leafy greens will do here, but I use kale most frequently. I highly recommend mustard greens if you can find them!
Also, I love soba, which is made from buckwheat flour, but you can also use whole wheat spaghetti or angel hair if that is easier/cheaper for you.
The Magic of Kale and Soba with Garlic Butter Mushrooms
I love that now we can make a massive batch of garlic butter mushrooms and use them in several different recipes! It's such a great way to add rich flavor without spending too much money or adding meat ($$).
This is such a delicious and easy noodle bowl - you don't have to make a special sauce or anything. Just cook the mushrooms & garlic, add the greens, and combine with the noodles. This is great served hot or cold!
FAQ and Dietary Modifications
They have more protein than regular pasta, and I think they taste way better. But if you prefer another pasta, I believe all foods are fine in moderation (excepting allergies and intolerances, of course). I've also heard this pairs well with gnocchi instead of soba.
For a vegan version, use olive oil or Miyokos! Otherwise, in this recipe, I used regular butter, but you can also use ghee if you'd like!
Add more veggies! Anything will taste great when they come into contact with these garlic butter mushrooms, but I think broccoli would be great in this recipe. A friend of mine especially loves asparagus and green beans.
Dietary Modifications
Paleo: Skip the soba and substitute with zucchini noodles or another starch of choice. Swap the soy sauce for coconut aminos.
Vegetarian: Yep!
Low FODMAP: no, this dish contains garlic and mushrooms, which are both high in FODMAPs.
Related Recipes
- Garlic Butter Mushrooms (of course!)
- Peanut Soba Noodles with Veggies
- 5-Ingredient Cucumber Noodle Soba Salad
- Anti-Inflammatory Salmon Soba Bowls
Be sure to comment below and leave a star rating so I can hear how you liked this recipe! If you'd like to see more recipes (and fun travel adventures!), check out my Instagram and YouTube Channel!
Kale & Soba with Garlic Butter Mushrooms
Ingredients
- 2-3 Tablespoons butter for vegan/DF I like Miyokos "butter"
- 4 cloves garlic
- 8 ounces mushrooms about 240 grams - I recommend shiitake, but button/cremini should do
- 2 teaspoons soy sauce
- 1-2 teaspoons chili paste pureed spicy peppers - like sambal oolek or sriracha
- 8 cups leafy greens we used kale & mustard greens
- 4 servings soba noodles about 240 grams uncooked
- optional: 1 teaspoon sesame oil sesame seeds for garnish
Instructions
- Cook soba noodles according to instructions on the package. I usually bring a pot of water to a boil, add the soba, and cook for 6-8 minutes, or until done, but not mushy. Drain and rinse immediately to wash off the sticky starch.
- Melt the butter in a large skillet (mine is nonstick) over low heat. Peel the garlic and crush it with the flat side of your knife, then slice it into strips (or mince). Add to the butter and cook over LOW HEAT for about 2 minutes. (It should not brown. If it does, the heat is too high.)
- Wash the mushrooms and slice them into ⅛- ¼-inch slices. Add to skillet, and stir to coat with butter, then spread out. Cook undisturbed for 5 minutes. Stir and cook 5 minutes more.
- After 10 minutes, the mushrooms should be much smaller and starting to get brown. Increase the heat to medium-low and cook for about 5 minutes to brown the mushrooms.
- Finally, add a splash of soy sauce (about 2 teaspoons), spicy chili paste, and the chopped greens. Stir and cook until the greens are wilted.
- Turn off the heat. Add the soba to the pan and stir well. Drizzle with optional sesame oil and serve. Garnish with sesame seeds if desired.
Anything with "garlic butter" in the title is a winner
Hahah that's so true!
Well that was absolutely delicious. A super easy recipe that made making dinner a treat. Thanks for posting!
Thanks Jorge! Glad you liked it. :)
Absolutely delicious. My fiancee told me this is one the best meals I've made. An instant favorite, and easy to make vegan.
Shelly, your comment just made my day! I'm really glad you & your fiancé enjoyed it! :) If you're vegan and you like to cook, I highly recommend looking through Serious Eats: The Vegan Experience, which is run by J. Kenji Lopez. Great cooking inspiration over there!
This looks SO amazing! Pinning and will make this week, likely with zoodles. Thanks for providing paleo options!
Thanks Stephanie - it's amazing, and I wish I could eat it again right now! Let me know how those zoodles work out for ya. :)