Mushroom Memil Soba (Warm Buckwheat Noodles in Mushroom Dashi)

Name: Mushroom Memil Soba (Warm Buckwheat Noodles in Mushroom Dashi)
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: buckwheat soba noodles 200 g; shiitake mushrooms 120 g; oyster mushrooms 100 g; dashi stock 800 ml; soy sauce 1.5 tbsp; mirin 1 tbsp; green onion 20 g; yuzu zest 0.5 tsp

Quick answer

Total time: 27 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Five minutes in soy-and-mirin-seasoned bonito dashi is enough for shiitake and oyster mushrooms to spread their savory, woodsy flavor through the whole broth.

Tearing the oyster mushrooms along the grain, instead of slicing them, lets them soak up more liquid. The soba cooks in a separate pot and gets rinsed in cold water, washing off surface starch that would cloud the broth and leave the noodles limp. A pinch of grated yuzu zest at the end floats a sharp citrus note over the earthy broth so the bowl finishes light, and sliced chives add color.

Ingredients

servings

IngredientAmount

buckwheat soba noodles

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Instructions

6 steps

1

Slice 120g shiitake mushrooms thickly and tear 100g oyster mushrooms apart along the grain into individual strands.
2

Combine 800ml dashi stock, 1.5 tbsp soy sauce, and 1 tbsp mirin in a pot and bring to a simmer over medium heat, then add the mushrooms.
3

Simmer for about 5 minutes over medium heat until the mushrooms are tender and the broth is well infused with their umami.
4

In a separate pot, boil plenty of water, cook 200g buckwheat noodles for 3 to 4 minutes, then rinse repeatedly under cold water to remove starch, and drain in a colander.
5

Place the drained buckwheat noodles in a bowl and ladle the warm mushroom broth generously over them, allowing the noodles to absorb the broth briefly.
6

Garnish with sliced green onion and a light grating of yuzu zest for fragrance.