King Trumpet "Scallop" Soba Noodle Bowl

Flavored with soy, honey and a white miso glaze, hearty king oyster (also known as trumpet) mushrooms are strikingly similar to scallops in taste, texture and appearance in this savory noodle bowl. 

Servings: 4


  • Pickled Ginger Vinaigrette
  • 1/3 cup pickled ginger
  • 2 tablespoons soy sauce
  • 1 tablespoon chopped fresh garlic, (about 3 small cloves)
  • 1 tablespoon honey
  • 1 tablespoon mirin
  • 1 tablespoon rice vinegar
  • 2 teaspoons French's® Honey Dijon Mustard Squeeze Bottle
  • 1/2 teaspoon sugar
  • 1/2 cup vegetable oil
  • “Scallops” and Soba Salad
  • 3 cups hot cooked soba noodles (about 1/2 (7-ounce) package)
  • 1 1/3 cups thinly sliced yellow bell pepper substitution Substitutions available
    • orange bell pepper
  • 1/2 cup thinly sliced green onions
  • 4 king trumpet mushrooms (king oyster mushrooms), trimmed
  • 4 tablespoon vegetable oil, divided
  • 1/2 cup light soy sauce
  • 1/4 cup honey
  • 8 teaspoons white miso paste
  • 24 bok choy leaves, blanched


  • 1 For the Vinaigrette, place all ingredients except oil in blender container. Cover. Blend on high speed until smooth. Slowly add oil, with machine running, until well blended and completely smooth.
  • 2 For the Soba Salad, toss cooked soba noodles, bell pepper, green onion and half of the Vinaigrette in large bowl. Set aside until ready to serve. Reserve remaining Vinaigrette.
  • 3 To make the “Scallops”, remove mushroom caps and cut into thin strips (to resemble short noodles). Set aside. Cut each mushroom stem crosswise into 3 pieces, about 1-inch thick. With the tip of a sharp knife, score cut-sides of each piece in a criss-cross pattern, cutting less than 1/4 of the way through.
  • 4 Heat 2 tablespoons of the oil in large skillet on medium-high heat until shimmering. Add 6 of the mushroom stem “scallops”, placing cut-side down in skillet. Add sliced caps to pan. Sear “scallops” about 3 to 5 minutes per side or until golden brown. Remove “scallops” from pan; set aside. Add sliced caps to cooked soba noodles, tossing to mix. Repeat with remaining oil and “scallops”.
  • 5 Add soy sauce, honey and miso paste to skillet, stirring to mix well. Bring to boil. Reduce heat; cook until thickened to glaze consistency. Return "scallops" to pan and turn to coat in glaze.
  • 6 To serve, divide soba noodle mixture among 4 serving bowls. Arrange bok choy alongside noodles in each bowl. Place “Scallops” on top. Drizzle with any remaining glaze. Serve immediately with remaining Vinaigrette, if desired.


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(per Serving)

Nutrition information coming soon.

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