As you may recall from an older post I stocked up on Japanese ingredients at Mitsuwa Market a few weeks ago. Finally, I have a moment to breathe and start using them. I may have promised you a complete guide to all the sauces and pastes and mixes I bought, but alas you will have to wait for another post because this one is about soba noodles. My friend Allegra just returned from Japan and is completely obsessed with them. And with good reason since soba noodles are delicious, easy to make and actually quite healthy. A bit like the japanese version of whole wheat pasta, soba is made from buckwheat and has an almost sweet taste. I decided to prepare my soba in a shiitake mushroom broth with wakame seaweed and Japanese hot pepper flakes. Soba noodles actually cook incredibly quickly in about four minutes and the mushroom broth takes just a bit longer. I made these noodles hot for lunch on a cold day, but they are also delicious chilled.
Warm Soba in Shiitake Broth
Serves: 1 Time: 20 minutes Cost: $2.00
1 bundle soba noodles
5 large dried shiitake mushrooms
3 cups warm filtered water
1/8 Tsp Togarishi (Japanese hot pepper seasoning)
1 Tbs. soy sauce or tamari
1/2 teaspoon sesame oil
You will need two small pots for boiling water. Fill one pot about 3/4ths of the way and bring to a boil. Fill the other with 3 cups warm water and add the dried shiitakes. (If you have time, let them soak in the water for 1/2 an hour before ) Bring them to a boil, add the soy sauce and then simmer for fifteen minuets.
When the other pot boils, add the soba and cook for 4 minutes. Drain the noodles and toss them with sesame oil.
Add the wakame to the broth and remove the shiitake mushrooms; slice and return them to the pot. Pour the broth into a bowl and place the soba on top, sprikle with Togarishi and serve.