Maitake Mushroom and Soba Noodle Soup
Savory, soy-based broth, hearty noodles, and crunchy veggies make for a nutritious and delicious soup.
Ingredients
- 8 ounces soba Japanese-style noodles
- ½ pound maitake mushrooms torn into large pieces
- 4 baby turnips or radishes trimmed, thinly sliced
- 4 large egg yolks
- 2 garlic cloves peeled, crushed
- 1 piece peeled ginger thinly sliced, 1 inch
- ½ cup reduced-sodium soy sauce
- ¼ cup dried wakame optional
- 2 tablespoons vegetable oil
- 4 scallions thinly sliced
- 1 tablespoon toasted sesame seeds
- Kosher salt and freshly ground black pepper
Instructions
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Bring garlic, ginger, and 4 cups water to a boil in a small saucepan. Reduce heat and simmer for 10 minutes before whisking in the soy sauce and wakame. Set broth aside.
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In a large skillet, heat oil over medium-high heat. Add mushrooms and cook, tossing occasionally, until golden brown and crisp, 10–12 minutes. Season with salt and pepperTransfer to a large plate.
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Meanwhile, cook soba according to package instructions in a large pot of boiling salted water. Stirring occasionally and remove when al dente. Drain and return reserved broth to a simmer.
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Divide soba and broth among bowls; top with mushrooms, turnips, and egg yolks. Add scallions and sprinkle with sesame seeds.
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Enjoy! 😀
