4 People

30 minutes


Jowett Yu
Ho Lee Fook

Shiitake and spinach soba


250g (1 pack) buckwheat soba
250g spinach, blanched, drained and diced
150g fresh shiitake mushrooms, thinly sliced
1 nori sheet, cut into thin strips
250ml vegetable stock
25ml Shao Hsing wine
3½ tablespoons soy sauce
¼ teaspoon sesame oil
Pinch of salt
Pinch of sugar
Pinch of white pepper


Small bowl
Chopping board
Sharp knife


  1. Bring a saucepan of water to a boil. Add a pinch of salt and the buckwheat soba. Cook according to the instructions on the packet. Drain the soba with cold water and toss with the sesame oil.
  2. Put the soy sauce, Shao Hsing wine, vegetable stock and shiitake mushrooms in the saucepan. Bring to a boil. Turn down the heat and simmer until the liquid has reduced by a third. Add a pinch of white pepper and sugar.
  3. Mix the soba with spinach. Top with the strips of nori.
  4. Serve with the shiitake dipping sauce on the side.

   Cooking Tips

  • To prepare the spinach, blanch in hot water for 30 seconds, then immediately cool in an ice bath. Once cool, squeeze out the excess water and chop finely.
  • Dried wakame can be used instead of nori sheet. Soak in water to rehydrate, then chop finely.
  • Shiitake mushrooms can be easily incorporated into many Asian dishes. Add them to a noodle soup or simply stir-fry with vegetables.

Nutrition Advice

  • Shiitakes mushrooms are excellent sources of protein, potassium, niacin, calcium, magnesium, phosphorus and vitamins B, which can boost the immune system, lower cholesterol and regulate blood pressure.
  • Spinach is a super food! It is rich in vitamin K, which is vital for maintaining good bone health.
  • Nori sheets are rich in antioxidants such as vitamin C helping to lower cancer risk and also a great source of dietary fibre making it an effective laxative and a good cure for constipation.