Tasty "Japanese" Mushroom, Greens and Seaweed Soba Noodle Bowl

Hi guys, I'm not sure how many vegans out there have been watching the new Jamie Oliver Superfoods program on Channel 4. I have and although it's very meat, fish and dairy heavy there are some dishes that are super easy to veganise.

I really like Jamie Oliver as a person, he does a lot of good with his campaigns against childhood obesity and all of that, he also has a lot of vegan content both on his website and YouTube channel, yet when making a TV show about super foods and living longer, happier lives he fails to mention veganism once. 

If you have seen the video that Tim Sheif made where he asks Jamie about his thoughts on veganism it seems like he really understands it, and yes he does say that all the people he met making the TV show eat very little to no meat and that's probably why they live longer.  And if the TV show does encourage people to eat less meat then it's probably a good thing.

Anyway, like I said at the beginning I like Jamie Oliver and that's why I started watching the show. 

As part of the show he visits Okinawa, Japan and meets a guy who harvests seaweed. 

Seaweed is a great thing, after some research I found that it's super high in vitamin B12 and if your a clued up vegan you know that your probably not getting enough B12 from your diet, so that's great, it also high in Iron and loads of other essential vitamins and minerals. 

So once back in the UK Jamie uses seaweed in a broth with greens, mushrooms and chicken, I mean obviously I'm not going to put chicken in a recipe but I've had a play around with the recipe and this vegan take on his original recipe works really well. Let me know what you think if you try it. 

mixed dried mushrooms for extra flavour

showing the greens some love

miso paste

soba noodles

fine cut nori, dried seaweed

Tasty Japanese Mushroom, Greens and Seaweed Soba Noodle Bowl

(Adapted from Jamie Oliver's Super Foods)

Serves Two

Ingredients

1 Red onion, cut into wedges

Thumb sized piece of ginger, cut into sticks

Dried mushrooms

400ml Veggie stock (I use Kallo very low salt)

1 tsp Miso paste

Chestnut mushrooms

Handful of mixed greens (chard, spinach, kale)

2 tbsp. chopped dried seaweed

1 bundle of soba noodles

Method

1. Fry the onion in a little oil and cook until they get a dark caramelised colour.

2. Soak the dried mushrooms in boiling water for around 15 minutes.

3. Add the ginger to the pan once the onions are dark and caramelised.

4. Pour in the stock and stir in the Miso paste.

5. Add the soaked mushrooms, and the soaking liquid into the pan, then simmer for 15 minutes.

6. After the 15 minutes, add the chestnut mushroom and greens to the pan and give it a stir to mix everything through, cover a cook for 5 minutes.

7. Add in the dried seaweed and the noodles re-cover and simmer for 4 minutes.

8. Serve in a bowl and enjoy.

This is a great one pot dish you can add anything to and I'm sure it will taste great, so thanks to Jamie for the initial recipe and I'll see you next time. 

Notes

• Jamie uses enoki mushrooms in his dish but I'm not a huge fan of them I left them out, I also added spinach for extra greens.
• You can use whatever kind of noodles you like, I just really like soba noodles.
• you can swap out any of the greens you like, you could also add things like sweet potato, carrots, white cabbage or pak choi
• If your not sure where to pick up miso or soba noodles, try your local health food shop and failing that try an oriental super market.
• You could add in some seitan or tempeh if you have it to hand to fill it out a little more but I really like it the way it is.