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Soba and Maitake Mushrooms in Soy Broth

Ingredients – Serves 2

  • 1 garlic clove, peeled, crushed

  • 1 half inch long piece peeled ginger, thinly sliced

  • 1/4 cup reduced-sodium soy sauce

  • 2 Tbsp dried wakame (optional)

  • 1/2 tablespoon vegetable oil

  • 1/4 pound maitake mushrooms, torn into large pieces

  • Kosher salt and freshly ground black pepper

  • 4 ounces soba (Japanese-style noodles)

  • 2 baby turnips or radishes, trimmed, thinly sliced

  • 2 large egg yolks

  • 2 scallions, thinly sliced

  • 2 tablespoon toasted sesame seeds

How to make it!

  • Bring garlic, ginger, and 2 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.

  • 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.

  • Meanwhile, cook soba in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Return reserved broth to a simmer.

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

Thank you Bon Apetite for this amazing recipe!


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