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!