Soba and Maitake Mushrooms in Soy Broth

Bon Appétit  | December 2013

by Alison Roman

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photo by Hirsheimer & Hamilton

yield
Makes 4 servings

active time
20 minutes

total time
40 minutes

This soup is trendy ramen's healthier sibling: The buckwheat in soba is nutritious and a good source of fiber (and it's flavorful, too).

Ingredients

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Preparation

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.

Per serving: 390 calories, 14 g fat, 4 g fiber

Nutritional analysis provided by Bon Appétit

my notes

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