Soba and Maitake Mushrooms in Soy Broth

Soba and Maitake Mushrooms in Soy Broth

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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).

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


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

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