Soba and Maitake Mushrooms in Soy Broth

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. 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. 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. 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. 4.

   Divide soba and broth among bowls; top with mushrooms, turnips, and egg yolks. Add scallions and sprinkle with sesame seeds.

   5 min