Mushroom Broth with Soba Noodles
We’re lucky enough to have a great mushroom stand at our local farmers markets. The guy who runs it said he grows his crop in a tunnel, away from sunlight and wind. So the conditions stay the same all year round, which means he gets to grow the mushrooms all year round. Which is lucky for me because I can”t get enough of them.
The veggie stock needs to be weak so the other flavors can come through. I used one heaped tblsp of the bouillon stock mix to 2lt of water. I find the pre-mixed really handy and use it at least once a week but If you don’t have the time to make it then for this recipe I’d recommend using about 500ml good quality veggie stock to 1.5lt of water, but I haven’t tested this out so the ratio may be slightly off.
250 mixed mushrooms (I used mostly shitake, with some king brown, black fungus, large thick ennoki, and oyster mushrooms also)
1 tblsp Olive oil
2lt of watered down vegetable stock (read intro)
20gm dried shiitake mushrooms
1 tblsp rice wine vinegar
1 tblsp soya sauce
1 tblsp white miso paste
1/4 tsp sesame oil
160gm buckwheat soba noodles
toasted sesame seeds, to serve
sliced green onions (optional)
chilli oil, to serve (optional)
Wash mushroom thoroughly to get rid of any dirt. Slice denser mushrooms like shiitakes into thin slices and remove hard stems (keep the stems aside for later use). Tear up softer mushrooms like oyster or enoki into large bite sized pieces. this will help them cook evenly.
Heat a olive oil in a large heavy based pan over medium high heat. Once hot tip in the mushrooms and fry until lightly golden (2 or 3mins). Remove from pan and set aside.
Bring the same pan back onto the heat and tip in stock. Add the dried mushrooms, vinegar, and soy sauce. Bring to a boil, turn the heat to low and simmer for 20 minutes.
Meanwhile cook soba noodles in a separate pot of boiling water. Drain and set aside.
Taste the broth to check the balance of flavors. Add more soya sauce if necessary. The mushroom should be the predominant flavor, if the flavors weak leave it to simmer for a further 10 minutes. Remove it from the heat and drain in a fine sieve. Discard dried shiitakes.
Pour broth back into the pan and add the miso paste. Combine thoroughly. Add fresh mushrooms and simmer until mushrooms are cooked throughout (about 5 minutes).
To serve place some noodles at the bottom of the bowl, ladle the broth and mushrooms over them, and top with sesame seeds, sliced green onions, and chilli oil.