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Soba Noodles with Mushrooms & Ramps

Name: Soba Noodles with Mushrooms & Ramps
Prep time: 30

(5 votes, average: 3.60 out of 5)

30 min prep

4 servings

Carrot Icon for Number of Ingredients Size

9 ingredients

Ramps are wild leeks. These lily-like plants are the harbinger of spring in the Northeast, the first new taste after a long winter of cabbage and root vegetables. They are a treat long before...

2 bunches ramps, halved through the root and tough greens removed
1½ tablespoons extra virgin olive oil,
2 small sprigs fresh thyme or savory, leaves stripped and chopped
1 large portabella mushroom , caped and stemed, thinly sliced
Juice of 1 small lemon
8 ounces soba noodles
1 cup of cooking water (reserved from cooking the soba noodles)
2 tablespoons freshly grated Parmesan cheese (optional)
Sea salt and freshly ground black pepper, to taste

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Nutrition Facts

Calories

284 cals

Fat

7 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g

Carbohydrates

50 g

Sugar

3 g

Fiber

3 g

Protein

12 g

Sodium

528 mg

Directions

Cut the roots off the ramps and clean any dirt or old skin off the white parts of the stems. Rinse well and pat dry. Thinly slice the whites and stalks of the ramps. Shred the green leaves in a chiffonade (a style of slicing meaning to cut into long, thin ribbons). Set aside separately.
Put the olive oil into a wide skillet over medium-high heat. When the oil is rippling, add the white parts of the ramps. Sauté until they start to soften, then add the thyme or savory. Cook for a minute. Add the sliced mushrooms and a pinch of sea salt. Sauté until the mushrooms have lost their water and colored slightly. Add the shredded ramp leaves. Mix well and continue cooking until the ramp greens have wilted, about 1 minute. Add the lemon juice, stir to mix and remove pan from heat and cover. Leave it to stand while you cook the soba noodles (click here for the recipe).
Uncover the mushroom mixture and heat through over a medium-high flame. Add half the reserved soba water, ground black pepper and grated cheese. Bring to a simmer and cook just long enough to melt the cheese, which will thicken the sauce. Add the drained soba noodles. Cook, stirring, until the noodles are heated through and well coated with sauce and vegetables, for about 1 minute. Add a little more soba water if the pan looks dry or the noodles start to stick. Serve immediately with a grind of black pepper and freshly grated Parmesan cheese.

Chef Tips

Be careful not to overcook the soba noodles. They need to finish cooking without falling apart.

If you prefer, you can substitute the protabella mushroom for 12 ounces mixed oyster, cremini, and white mushrooms.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

2 comments

rodney harder says:

May 20, 2020 at 9:46 pm

delicious! mine did not thicken, but stayed soupy – and the soup was like a raman.
Only better.
( PS I went up the hill behind our house which is in the Catskills and dug up fresh ramps right near
a rock from which spring water is running ( a ladle is always hanging there to help yourself. )
thanks again

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1. CookforYourLife says:
  
  May 29, 2020 at 12:57 pm
  
  Hi Rodney! That sounds incredible! Personal access to wild ramps right now is such a treat.
  
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