Serves 4 people


2 garlic cloves

1cm piece peeled ginger

125 ml soy sauce

2 tbsp vegetable oil

250 gr maitake mushrooms, torn into large pieces

250 gr soba noodles

200 gr Cime di Rapa

4 eggs

2 carrots

1 tbsp toasted sesame seeds

Coriander or flat parsley

Salt & Pepper


Peel and crush the garlic cloves. Peel and slice the ginger. Put 1L of water, the garlic and ginger in a saucepan and bring to a boil. Reduce heat and add the soy sauce and simmer for 15/20 minutes on low heat.

Peel and cut the carrots into thin batons.

Heat the vegetable oil in a frying pan and add the carrots. Cook for 5 minutes.

Separate the Maitake by hand. Add to the frying-pan, cook for 10 minutes.

Clean and prepare the Cime di Rapa : cut-off the tough ends and chop roughly. Add to the frying-pan and cook for 7 to 8 minutes. 

In the meantime, bring a small saucepan of water to a boil and cook the whole eggs for 6 minutes. When the eggs are cooked, transfer to a bowl of very cold water with ice cubes. Peel the eggs and set aside.

Bring a big saucepan of water to a boil and cook the soba according to the instructions on the pack. 

Chop the coriander and flat parsley and set aside. 

Drain the pasta. 

Prepare 4 bowls : add the soba noodles, the vegetables, the eggs cut in two (be careful, the yolk will be a bit runny!) and add the soy stock (straining it from the ginger and garlic). 

Add the sesame seeds, it’s ready !

Recipe @flexi_healthy_kitchen 

Photo credit @flexi_healthy_kitchen