Soba with Mushroom and Ginger Broth
Mushrooms and ginger — the bowl to reach for on the first cold evening of autumn.
Ingredients
| 225 g | dried soba noodles | |
| 960 ml | combined kombu and shiitake dashi | |
| 6 | fresh shiitake mushrooms, stems removed and sliced | |
| 2.5 cm piece | fresh ginger, sliced into thin coins | |
| 2 tbsp | 30 ml | soy sauce |
| 1 tbsp | 15 ml | mirin |
| 1 tbsp | 15 ml | sake |
| 2 | scallions, sliced | |
| 1 tsp | 5 ml | toasted sesame oil |
| to taste | shichimi |
Instructions
- Combine dashi, sliced ginger, soy sauce, mirin, and sake in a saucepan. Bring to a simmer and cook for 5 minutes to infuse the ginger flavor.
- Add the shiitake mushrooms and simmer for another 5 minutes.
- Cook the soba according to package instructions. Drain and rinse.
- Distribute the noodles into serving bowls.
- Ladle the hot mushroom-ginger broth and mushrooms over the noodles.
- Drizzle with sesame oil and top with scallions and shichimi.