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!