Japanese Soba with Mushroom Broth

By • June 21, 2013 • 5 Comments



Author Notes: 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. Note: you don’t have to go to a Japanese specialty market to get all the makings, most health-food shops (or even Whole Foods) will carry everything you need.cdilaura

Serves 2

  • 1 sheet kombu-style seaweed (or 1oz shredded)
  • 1 ounce dried shitakes (or a handful of fresh shitakes or Maitakes)
  • 6 cups cold water
  • 1 leek, washed and sliced
  • 1 egg, poached
  • 1-2 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. Boil 1-2 servings of soba noodles according to package instructions and add to broth. If you make extra store in a separate container so they don't get soggy in the fridge.
  4. Add mirin and soy sauce to taste. Add enough miso to cloud the broth. Top with chopped scallions.
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about 1 month ago Amy Elva

This is in the Vegan category but includes eggs?

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about 1 month ago cdilaura

Christina is the Vice President of Commerce Operations for Provisions by Food52.

Eggs can be optional to adjust for a vegan

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2 months ago Oliver Baker

Definitely going to try this out today. Though looking through the instructions, I think miso, mirin, and soy sauce should be added to the ingredients list for people that don't have a fully stocked asian kitchen. (luckily I do)

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5 months ago cdilaura

Christina is the Vice President of Commerce Operations for Provisions by Food52.

For this photo the team added Spinach. You can add right at the end it will tenderize in the hot broth.

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5 months ago valerie justman

What are the green leaves (pictured) and when do you add them?
Valeriej