Stir-fried Vegetarian Soba – Delishar

Hiya! Yes, I’m still well and kicking. To be honest, things have been going great with Cookit. So much so that I have work, up to my neck and a plate full of to-dos. The girls are growing up and one thing that we all get/dreaded growing up is homework. So I have to be actively coaching the girls. We have also weaned them off TV (3 weeks no TV to date!), and that means I have to keep them engaged and entertained while finding pockets of time to slip into my office to work. 

Don’t get me wrong, I am absolutely not complaining. All these are very good problems. It means that things are progressing positively. The only side effect is that I have been neglecting my blog quite a bit. Sorry! I do wish there is another me, or there are more hours in a day.

Anyhoo, I’ve been trying to keep dinner prep simple and quick so that I have a little more time to clear my plate of to-dos. This stir-fried soba/buckwheat noodles took me very little time to prepare and cook. But it’s packed with the goodness of buckwheat and fresh vegetables. Buckwheat is extremely heart-healthy, protective against heart disease, and rich in phytonutrients. It is a good source of protein, fiber, iron, carbohydrates, thiamine, and manganese which helps produce collagen. 

The husband came home looking forward to dinner. But the look on his face tells me that he wasn’t impressed to see noodles with no meat in it. He drew is plate closer to him, pick up his chopstick, and proceeded to take his first bite. His eyes lit up, impressed with how the noodles tasted. Within minutes, he was back in the kitchen, helping himself to another serving. When dinner ended, I was given some appreciative kisses to thank me for a wonderful meal. 

Vegetarian Stir-fried Soba


Serves 2-3

  • 2 servings of dried Soba noodles get 100% buckwheat soba for gluten-free option
  • 100 g shimeji mushrooms ends removed and separated
  • 1/2 red pepper thinly sliced
  • 1 cup broccoli florets
  • 1/4 yellow onion thinly sliced
  • 1 clove garlic minced
  • 1/4 cup teriyaki sauce or to taste I used a coconut aminos teriyaki sauce
  • 2 tsp olive oil
  • 1 tsp sesame oil
  • Salt and pepper to taste
  • Bring a pot of water to boil and cook soba noodles until al-dente.

  • Drain and set aside.

  • Heat pan on medium high heat with oils.

  • Add onion to stir-fry until soft.

  • Then add in mushrooms to cook until slightly brown.

  • Next, add in red pepper and garlic to cook for 30 seconds.

  • Then add in broccoli and a splash of water to cook for 45 seconds.

  • Toss in the cooked soba noodles and teriyaki sauce.

  • Season with salt and black pepper.

  • Serve and enjoy!

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Poached Salmon Soba – Delishar

Last week was an extremely busy week for me, with a lot of meetings and errands to run. My helper has been a great help in making our dinner when I can’t get back home in time to make it myself. However, I will feel really uneasy if I can’t cook for my family. Lucky for me, Mizkan had sent me samples of their incredibly delicious and ready to use soup base for me to try out. 

Took the opportunity to try out their Goma Tonyu Nabe (Sesame and Soymilk Soup Base) and made the family a quick, easy, and super delish dinner. If you have been following my blog, you’d know that the husband gives me ‘thank you for the wonderful meal’ kisses if he really likes the meal I made for him that night. This recipe was one of those that was awarded one of those kisses. I have Mizkan to thank for that! 

The soup base was rich and creamy, with a tad bit of sweetness to it. Poaching the salmon (got mine from The Alaska Guys) in it together with the ginger gives it that fresh lift. The salmon was absolutely delightful. Flavourful, moist, tender, and perfectly flaky. It was such an enjoyable experience to flake the salmon. I loved so delicate it felt, the warm between my fingers, the aroma, and how visually satisfying to watch it just slides off in perfect flakes. 

The recipe took me barely over 20 minutes to make with very little preparation work needed. Most of the time was spent waiting for the salmon to cool off enough for me to handle. Feel free to use soba, udon, or ramen noodles to make this meal. 

Poached Salmon Soba


  • 3 salmon fillets about 750-800g, I used coho salmon from The Alaska Guys
  • 2 packs of Mizkan Goma Tonyu Nabe Soup Base
  • 4 servings or soba noodles or fresh ramen noodles
  • 6 slices of old ginger
  • Bunch of Chinese spinach root removed and chop into 2 inch pieces
  • 2 tsp sesame oil
  • Sesame seeds to garnish
  • Chopped spring onions to garnish
  • Bring broth to boil together with ginger slices.

  • Bring a pot of water to boil, season with salt, and blanch spinach.

  • Set aside for use later.

  • In the same pot of water, cook soba/ramen until al dente.

  • Drain noodles and toss in sesame oil.

  • When the broth is boiling, gently add salmon and bring back up to a boil.

  • Immediately reduce heat to low, and allow salmon to poach for 5-6 minutes.

  • Turn off heat.

  • Carefully remove salmon to a plate and allow to cool before flaking it.

  • Plate soba in a bowl, top with flaked poached salmon, spinach, and ladle hot soup over noodles.

  • Garnish with sesame seeds and chopped spring onions.

Mizkan’s Goma Tonyu Nabe Soup Base is also known as Sesame and Soymilk Nabe.
They are sold in major supermarkets.

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