Yuba noodles with shiitake mushrooms & greens

Vegetarian, Gluten Free

2 Servings, 400 Calories/Serving

Yuba, tofu’s lesser known cousin, is the highlight of this simple, yet nutrition-packed meal. Spicy ginger and garlic liven up the savory flavors of shiitake mushrooms while fresh mixed greens and a little lemon at the end makes it all pop.


  • 2 shallots
  • 1 clove garlic
  • 1-inch piece ginger
  • Small bunch chives
  • 3 shiitake mushrooms
  • ¼ teaspoon red pepper flakes
  • 6 ounces yuba
  • 2 cups mixed greens
  • 1 lemon
  • 8 ounces vegetable stock



Prep ingredients

*Peel and thinly slice shallots.
*Peel and mince garlic and ginger. Mince chives.
*De-stem mushrooms and slice in half.


Cook veggies

Heat skillet on medium-low. Add 1 tablespoon butter and 1 tablespoon olive oil. Add shallots and a dash of salt and saute until soft and translucent, about 3 minutes. Toss in chili flakes, garlic and ginger and stir for another 30 seconds, or until garlic and ginger are fragrant. Add mushrooms and cook until soft, about 2 minutes.


Reduce sauce

Add vegetable stock and turn heat to high. Bring to a boil and reduce liquid by half, about 4 minutes.


Warm yuba, serve

Once liquid has reduced, whisk in 1 tablespoon butter and a pinch of salt. Reduce heat to medium and gently toss in yuba and greens, then cook until noodles are heated through and greens are wilted. Zest the lemon into the pan and toss to combine. Add juice from half of the lemon and season with salt, to taste. Serve in shallow bowls.

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