Soba and Maitake Mushrooms in Soy Broth

Ingredients for Soba and Maitake Mushrooms in Soy Broth

• 2 garlic cloves, peeled, crushed

• 1 1" piece peeled ginger, thinly sliced

• 120ml reduced-sodium soy sauce

• 120ml dried wakame (optional)

• 2 tablespoons vegetable oil

• 230g maitake mushrooms, torn into large pieces

• Kosher salt, freshly ground pepper

• 230g soba (Japanese-style noodles)

• 4 baby turnips or radishes, trimmed, thinly sliced

• 4 large egg yolks

• 4 spring onions, thinly sliced

• 1 tablespoon toasted sesame seeds

Bring garlic, ginger, and 950ml 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 spring onions and sprinkle with sesame seeds.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.