recipe goodness :: japanese soba with mushroom broth

Japanese Soba with Mushroom Broth

Japanese Soba with Mushroom Broth

I wore my Japanese Haori to a recent dinner party, so naturally that led to conversations about all things Japanese. And in my world, that really means food. As we chatted away, a friend started talking soba, seaweed and shitakes and described his mastered recipe for a steaming bowl of goodness that is true to its Japanese roots — simple, but amazing.  Who needs a Japanese noodle house when you create a dish like this at home? Once you have a few of these items stocked in your cupboard, you can easily bring the East into your kitchen any night of the week without a lot of effort. He provides instructions for both your last minute craving and for days when you have time to let it all marinate and simmer for long periods of flavor-enriching time. Note: you don’t have to go to a Japanese specialty market to get all the makings, most health-food shops will carry everything you need and I even noticed the same brand of Mirin and Soba noodles at Whole Foods.

Japanese Soba Noodles

Japanese Soba Noodles with Mushroom Broth

Recipe from Justin Carter | Makes 1-2 servings

1 sheet kombu-style seaweed
1 oz dried shitakes {or a handful of fresh shitakes or Maitakes}
6 cups of cold water {Justin called for 4, but I found I needed more}
1 leek, sliced
Mirin and soy sauce to taste
Soba noodles
Miso to cloud broth
1 Egg
Chopped scallions

  1. Soak seaweed and stems of mushrooms in water for 3-4 hours {or longer — start overnight or before you head out for work}. If you’re short on time or have a last minute craving you can soak for 30 minutes and then heat in a saucepan on low heat for 30 minutes.
  2. Remove seaweed. Add sliced caps of mushrooms and washed & sliced leeks. Simmer in a covered pot for 30 minutes-3 hours depending on how savory you want the broth and how much time you have.
  3. If you’re adding an egg, bring to a boil and drop the raw egg directly into the broth and cook until white — 1-2 minutes. If the broth isn’t deep enough {I had this problem using only 4 cups of water that simmered away and was absorbed by the mushrooms, poach the egg in a separate pot of boiling water}.
  4. Boil 1-2 servings of soba noodles according to package instructions and add to broth.
  5. Add mirin and soy sauce to taste. Add enough miso to cloud the broth. Top with chopped scallions.

More Japanese Goodness Kudesai:
NYC Ramen Wars: Ippudo vs. momofuku noodle bar
Momofuku That Pork Butt is Good!
NYC Best: Momofuku That Noodle Bar is Good Too!
Behind Bohemian
Love, Love Shabu Shabu: Fun to Say and Eat

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