Mixed Mushroom Soba
Nameko mushrooms are small, brown mushrooms with a gelatinous coating that create a silky texture in the broth of this simple soba recipe. Combined here with shimeji and shiitake for a bouncy mushroom medley in each bite. Serves 2!
Ingredients:
2 servings soba
2.5 Tbsp
1/2 cup shimeji
2.5 Tbsp mirin
1 tsp salt
chopped scallion
1 Tbsp sake
togarashi, for serving
Instructions:
4 cups dashi
daikon, grated
1 can nameko mushrooms
1/2 cup, sliced shiitake
Prepare your broth by heating 4 cups of dashi broth, then seasoning with sake, mirin, soy sauce and salt.
1.
2.
In a separate pot, boil water and cook soba noodles according to package instructions. Rinse under water and set aside.
3.
Prep your vegetables by slicing shiitake mushroom caps and trimming the ends of the shimeji mushrooms. Drain 1 can of nameko mushrooms- do not rinse!
Over medium low heat, add the shiitake and shimeji mushrooms to the pot of seasoned soup base. Simmer gently for 4-5 minutes. Shortly before the mushrooms are done cooking, add in the nameko mushrooms and stir to incorporate, simmering for one more minute.
4.
Grate daikon and squeeze out the excess liquid. Thinly slice scallions at a diagonal.
5.
6.
Plate by placing soba noodles in the bowl, ladle over broth with mushrooms, and top with scallions and daikon oroshi. Sprinkle with togarashi for added heat.
