Soba noodles with butternut squash, mushrooms, spinach & tofu


A Japanese inspired vegan recipe that you can easily adapt according to the ingredients you have. You can indeed replace the vegetables according to the seasons and also try this recipe with other types of noodles: udon noodles, tagliatelle made with rice flour…

Soba noodles with butternut squash, mushrooms, spinach & tofu

Vegan Japanese inspired recipe
Servings 4
Prep Time 30 minutes
Cook Time 40 minutes


  • 225 g soba noodles
  • 700 g butternut squash
  • 200 g shiitake mushrooms
  • 100 g tofu firm
  • 2 handfuls baby spinach
  • 2 green onions
  • 60 ml soy sauce shoyu or tamari
  • 1 cm fresh ginger
  • 1 tsp honey
  • 1 tsp sriracha optional
  • olive oil
  • sesam oil
  • sesam seeds


  • Peel the squash and cut it into medium-sized cubes. Place the pieces of squash in a baking dish covered with baking paper. Drizzle with olive oil and bake for 30 minutes at 200°C.
  • Wash and thickly slice the mushrooms. Dice the tofu. Fry the tofu in a pan with a little sesame oil for 5 minutes, then add the mushrooms and fry for another 5 minutes.
  • Cook the soba noodles according to the instructions on the package. Set aside.
  • Wash the spinach. Finely chop the green onions.
  • Prepare the sauce: in a bowl, whisk together the soy sauce, honey and finely chopped ginger. Add a small amount of water. Optionally, add the sriracha sauce.
  • In the pan, add the cooked squash and mix. Stir in the cooked soba noodles and pour in 1/3 of the sauce. Stir well and reheat if necessary.
  • In a large bowl, serve the noodle, vegetable and tofu mixture. Place a handful of spinach shoots, sprinkle with chopped green onions and sesame seeds. Add a little sauce to taste and enjoy.
Course: Main Course
Cuisine: Asian
Keyword: Japan, pasta

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