Social Pantry Soba Noodle Recipe

This Soba noodle recipe is the perfect mid-week supper for cold winter nights when you want to eat something filling and satisfying. It packs a punch on the flavour too!

(serves 4)



  • I pack soba noodles (200g)
  • 2 litres dashi or vegetable stock
  • 1 handful dried shiitake mushrooms
  • 100g fresh shiitake mushrooms
  • 100g pickled red cabbage
  • Handful crispy shallots
  • 1 tbsp toasted mixed sesame seeds
  • 1x tin bamboo shoots
  • 2 spring onions
  • 1 green chilli
  • 4 free range eggs
  • Small handful pickled ginger
  • Drizzle of sesame oil



  • 2 litres dashi or vegetable stock
  • 2 tbsp miso paste
  • 50 ml gluten free soy sauce
  • 5 garlic cloves (two thinly sliced and fried in a little oil)
  • 1 tbsp sriracha
  • 3 tbsp chickpea flour
  • 1 ½ tbsp tahini
  • 1 tbsp tamarind
  • 1 tbsp toasted sesame seed oil
  • ½ tbsp grated ginger


Soba Noodle




1. To beetroot die the eggs, cook the eggs so that they’re only soft boiled and once cool, peel and leave to soak, covered in the beetroot juice for an hour.

2. Pour the dashi or vegetable stock into a large pan. Bring to the boil over a medium-high heat.

3. Add the dried shiitake to the stock with a pinch of salt. Lower the heat and let the stock simmer until you are ready to assemble.

4. Transfer 200ml of dashi or stock, without any mushrooms, to a small saucepan. Bring to the boil then reduce to a simmer. Add the other sauce ingredients then blend in a food processor until smooth. Let it simmer over a low heat until ready to serve.

5. Meanwhile prepare the add-ins and toppings and cook the noodles according to the packet instructions.

6. Rinse the noodles in cold water and set aside.

7. Fry off the fresh shitake mushrooms in a little oil on a high heat and season.

8. To assemble – pour the remaining litre of hot dashi or vegetable stock into serving bowls. Stir the tare into the stock. Divide the drained noodles, add-ins and toppings between the bowls. Customise your heat and strength of flavour to taste.


*Have fun with your toppings, add tofu, prawns, tenderstem etc