Miso-Glazed Mushroom & Soba Noodle Bowl
In this nourishing bowl, plant-packed bowl, roasted portobello mushrooms take center stage—brushed with a savoury-sweet miso glaze, and sliced to soak up every bit of umami flavour. They’re paired with buckwheat soba noodles stir-fried with cabbage, julienned carrots, summer squash, and scallions, all tossed in a light yakisoba sauce.
Nutritional facts
Protein
24g
Carbs
130g
Calories
800
Fat
25g
Ingredients
Canola Oil, Rice Wine, Ginger, Lemon Juice, Miso Paste, Green Onion, Lime, Cabbage, Kosher Salt, Light Soy Sauce, Zucchini, Sugar, Portabella Mushrooms, Agave Syrup, Dijon Mustard, Honey, Black Vinegar, Garlic, Black Pepper, Sake, Carrots, Soba Noodles, Canola and Olive Oil Blend, Sesame Oil, Vegetarian Mushroom Sauce
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About Toben Kochman
Toben Kochman, Co-Owner and Chief Culinary Consultant of TOBEN Catering, has an impressive culinary background. He was formally trained at the Cordon Bleu School of Culinary Arts, after which he worked at the two-star Michelin restaurant Apicius in Paris and the acclaimed Susur Restaurant, before launching TOBEN Food by Design in 2005 with his sister Elana. Over the past 18 years, the brother-sister duo has catered every type of event imaginable—from celebrity galas and luxury brand events to tech conferences and intimate dinners with the Dalai Lama. You name it, the company has done it.
Toben’s team of highly skilled, passionate chefs changes its menus seasonally, drawing inspiration from regions and trends around the world. Always focused on fresh, local ingredients, Toben’s cuisine is truly handcrafted and customized for each and every event.
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