Soba and Maitake Mushrooms in Soy Broth

japanese soup/stew mushroom vegetarian quick & easy low cal high fiber dinner lunch healthy noodle bon appétit sugar conscious kidney friendly pescatarian dairy free peanut free tree nut free no sugar added kosher

Alison Roman

Makes 4 servings

Source

Ingredients

2 garlic cloves, peeled, crushed

1 1" piece peeled ginger, thinly sliced

1/2 cup reduced-sodium soy sauce

1/2 cup dried wakame (optional)

2 tablespoons vegetable oil

1/2 pound maitake mushrooms, torn into large pieces

Kosher salt, freshly ground pepper

8 ounces soba (Japanese-style noodles)

4 baby turnips or radishes, trimmed, thinly sliced

4 large egg yolks

4 scallions, thinly sliced

1 tablespoon toasted sesame seeds

Method

Bring garlic, ginger, and 4 cups 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 scallions and sprinkle with sesame seeds.