RCI-ND.005.0146.001
Soba Noodles with Mushrooms
Soba Noodles with Mushrooms
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 lb
- portabello mushrooms3 unitparboiled for 3 minutes and drained,slivered
- shallots3 unitpeeled and minced
- fresh ginger1 tablespoongrated
- ½ cup
- regular soy sauce3 tablespoons
- 1 teaspoon
- mirin or honey1 tablespoon
- sesame seeds1 tablespoontoasted
Method
1
Bring a large pot of water to a boil and cook the soba noodles according to package directions, usually 4–5 minutes, stirring occasionally to prevent sticking.
2
Drain the noodles in a colander and rinse under cold water to stop the cooking process and remove excess starch.
3
Heat the sesame oil in a large skillet or wok over medium-high heat until shimmering.
4
Add the minced shallots and grated ginger to the hot oil, stirring frequently until fragrant and softened, about 2–3 minutes.
2 minutes
5
Add the slivered portabello mushrooms to the skillet and stir to coat with the oil and aromatics.
6
Pour in the vegetable stock, soy sauce, and mirin, stirring well to combine all ingredients.
7
Bring the sauce to a gentle simmer and cook for 3–4 minutes, allowing the mushrooms to absorb the flavors.
3 minutes
8
Add the cooked and cooled soba noodles to the skillet, gently tossing to coat them evenly with the sauce and mushroom mixture.
9
Divide the soba noodles and mushrooms among four serving bowls, spooning any remaining sauce over each portion.
10
Garnish each bowl with the toasted sesame seeds and serve immediately while warm.