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Soba and Maitake Mushrooms in Soy Broth

Soba and Maitake Mushrooms in Soy Broth

This soup is trendy ramen’s healthier sibling: The buckwheat in soba is nutritious and a good source of fiber (in a flavorful maitake mushroom soy broth, too).


  • 2 garlic cloves, peeled, crushed
  • 1 1” piece peeled ginger, thinly sliced
  • ½ cup reduced-sodium soy sauce
  • ¼ cup dried wakame (optional)
  • 2 tablespoons vegetable oil
  • ½ pound maitake mushrooms, torn into large pieces
  • Kosher salt and freshly ground black pepper
  • 8 ounces soba (Japanese-style noodles)
  • 4 baby turnips or radishes, trimmed, thinly sliced
  • 4 scallions, thinly sliced
  • 1 tablespoon toasted sesame seeds

Recipe 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.

,Photos by Hirsheimer Hamilton

Nutritional Content

Calories (kcal) 390 Fat (g) 14 Saturated Fat (g) 2.5 Cholesterol (mg) 205 Carbohydrates (g) 48 Dietary Fiber (g) 4 Total Sugars (g) 5 Protein (g) 15 Sodium (mg) 870

Related Video

Soba and Mushrooms in Soy Broth

Reviews Section

Watch the video: Japanese Maitake Soba Noodles (July 2021).