Homemade Mushroom Soba Noodles

Ingredients

• 200g (7 oz) buckwheat soba noodles 200g (7 oz) buckwheat soba noodles
• 250g (9 oz) mixed mushrooms (shiitake, cremini, oyster, etc.) 250g (9 oz) mixed mushrooms (shiitake, cremini, oyster, etc.)
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 1 tablespoon sesame seeds 1 tablespoon sesame seeds
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 58g, 4g
• Protein: 12g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Cook the soba noodles according to the package instructions. Drain and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, and sauté for 1 minute until fragrant.
3. 3.
   Add the mushrooms to the pot and cook until they release their moisture and start to brown, about 5-7 minutes.
4. 4.
   Pour in the vegetable broth, soy sauce, and mirin. Bring the broth to a boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld together.
5. 5.
   Season the broth with salt to taste.
6. 6.
   Divide the cooked soba noodles into serving bowls. Ladle the mushroom broth over the noodles.
7. 7.
   Garnish with sliced green onions and sesame seeds.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms properly before cooking by wiping them with a damp cloth or gently rinsing them. Avoid soaking them in water as they can become waterlogged and lose their flavor.

Tips & Tricks

• For a heartier version, add some tofu or sliced seitan to the mushroom broth.
• Feel free to experiment with different types of mushrooms to vary the flavors and textures.
• If you prefer a spicier kick, add a pinch of chili flakes or drizzle some chili oil over the noodles before serving.
• To enhance the umami flavors, sprinkle a few drops of sesame oil over the finished dish.
• Leftovers can be refrigerated and enjoyed the next day. The flavors tend to meld together even more, making it even more delicious.

Serving advice

Serve the Mushroom Soba Noodles hot in individual bowls. Accompany it with a side of pickled ginger or a small salad for a refreshing contrast.

Presentation advice

To make the dish visually appealing, arrange the sliced green onions and sesame seeds on top of the noodles. The vibrant green color of the onions and the sprinkle of sesame seeds will add a pop of color and texture to the dish.