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Soba Noodles With Mushrooms & Ramps

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

4.4

4.4 out of 5 stars (based on 11 reviews)

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 of 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 portobello mushroom, cap and stem separated, thinly sliced
Juice of 1 small lemon
8 ounces buckwheat soba noodles
1 cup 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). Keep the greens and whites separate and set aside.
Warm the olive oil in a wide skillet over medium-high heat. When the oil is rippling, add the white parts of the ramps. Saute 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. Saute until the mushrooms have lost their water and colored slightly. Add the shredded ramp greens. Mix well and continue cooking until the ramp greens have wilted, about 1 minute. Add the lemon juice, stir to mix, then remove the pan from heat and cover. Leave it to stand while you cook the soba noodles. (Follow the package instructions or see our recipe here .)
Uncover the mushroom mixture and heat through over medium-high heat. Add half the reserved soba water, ground black pepper, and grated cheese, if using. 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 frequently, 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

If ramps aren’t available, you can substitute with either 2 bunches of scallions or a bunch of leeks; the smaller and skinnier, the better.

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

If you prefer, you can substitute the portobello mushroom for 12 ounces of mixed oyster, cremini, and/or white mushrooms.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Soba Noodles With Mushrooms & Ramps