MUSHROOM SOBA NOODLES

PREPARATION: 15 MIN. FOR 1 PERSON

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Soba are thin noodles made from buckwheat flour or a mixture of wheat and buckwheat flour (30% to 70%) which are accompanied by a broth. They have a brown color and a unique taste. They can be enjoyed cold (Zaru-soba) with a soy sauce-based sauce, or hot in a tasty broth made from dashi (fish broth) or soy. Discover this easy recipe complemented by a succulent mushroom broth.

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INGREDIENTS NEEDED:

90g soba noodles (Gassan, Nanawari, Gyokuro), 300g mushrooms (button mushrooms, shimeji, shiitake...), 100ml Tusyu broth, 200ml water, 1 small spoonful of potato starch, 1 large spoon of water.

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  1. Boil 1 liter of water per serving, add 90g soba noodles per serving, stir moderately and boil for 4 minutes.
  
  

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  2. When the soba noodles are cooked, put them in a colander and rinse them several times with water to remove the mucus.
  
  

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  3. Preparation of the mushroom sauce: add 100ml of Tsuyu broth.
  
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  4. Pour 200ml of water.
  
  
  

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  5. Add 300g of mushrooms of your choice (button mushrooms, shimeji, shiitake).
  
  
  

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  6. Cover and cook over medium heat for about 8 minutes.
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  7. When the mushrooms are cooked, add the water-soluble potato starch and stir.
  
  

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  8. Place soba noodles in boiling water to heat quickly then drain in a colander. Then transfer them to a bowl.
  
  
  

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  9. Pour in the mushrooms and their broth. Season to your liking with our 7-spice yuzu sauce.