Soba and Maitake Mushrooms in Soy Broth
A warming Japanese-inspired noodle soup featuring buckwheat soba noodles and golden-crisp maitake mushrooms in a fragrant soy-ginger broth, topped with fresh vegetables and a rich egg yolk.
Ingredients
- •2 cloves garlic cloves, peeled, crushed
- •1 piece peeled ginger, thinly sliced
- •½ cup reduced-sodium soy sauce
- •½ cup dried wakame
- •2 tablespoons vegetable oil
- •½ pound maitake mushrooms
- •to taste Kosher salt and pepper
- •8 ounces soba noodles
- •4 whole baby turnips or radishes
- •4 whole large egg yolks
- •4 whole scallions
- •1 tablespoon toasted sesame seeds
Cooking Instructions
- 1.
Bring garlic, ginger, and 4 cups water to a boil in a small saucepan; reduce heat and simmer 10 minutes. Add soy sauce and wakame, if using. Set broth aside.
15 min
- 2.
Heat oil in a large skillet over medium-high heat. Add mushrooms; season with salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 10-12 minutes. Transfer to a large plate.
12 min
- 3.
Meanwhile, cook soba in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Return reserved broth to a simmer.
8 min
- 4.
Divide soba and broth among bowls; top with mushrooms, turnips, and egg yolks. Add scallions and sprinkle with sesame seeds.
5 min