RecipeRoasted Mushrooms with Soy Yuba Noodles

Nutrition Facts
Amount per Serving
  • Calories: 140
  • Protein: 7 g
  • Total Fat: 10 g
    • Unsaturated Fat: 9 g
    • Saturated Fat: 1 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 9 g
  • Dietary Fiber: 2 g
  • Total Sugar: 3 g
    • Natural Sugar: 3 g
    • Added Sugar: 0 g
  • Sodium: 600 mg

Mushrooms with DIY soy noodles is a unique and creative side dish, an ideal complement to a variety of entrées, including chicken, fish or even vegetarian mains. The noodles take a bit of patience and it’s best to do it when they are cold. You’ll get better with practice and boy, are they good! Give this recipe a shot—you will not be disappointed.

  • Prep time
  • Total Time
This recipe makes 4 servings

• 1 pound mixed mushrooms (including maitake, king trumpet, shitake), roughly chopped in quarters or halves
• 3 tablespoons grapeseed or canola oil, divided
• 1 heaping teaspoon salt

• ¼ to ½ cup peeled and finely sliced fresh ginger
• 1 package (5 ounces) Hodo Soy Yuba
• 1½ tablespoons reduced-sodium soy sauce
• ½ to ¾ bunch chopped cilantro


Heat oven to 375˚. Mix mushrooms in a large bowl with 1 tablespoon oil and salt, making sure the oil and salt are fully mixed throughout the mushrooms. Lay the mushrooms out on a baking sheet and mist the tops with extra oil spray. Roast mushrooms in the oven for about 15 minutes or until they’re a bit brown on the edges. Keep them warm while you prepare the rest of the recipe.

Heat the remaining 2 tablespoons oil in a pan on low heat until it shimmers. Turn off heat and add sliced ginger. Let the oil infuse with ginger for about 15 minutes. Strain oil and discard the ginger pieces.

Slice yuba into ¼-inch strips and separate into single sheets. (This is easiest when yuba is cold, but requires a good amount of patience.) 

In a large bowl combine soy sauce and the 2 tablespoons of strained ginger oil; mix well. Add warm mushrooms, yuba, chopped cilantro, and toss everything well.

Try my Roasted Mixed Mushrooms recipe.