Mushroom Memil Soba (Warm Buckwheat Noodles in Mushroom Dashi)
Beoseot memil soba is a warm buckwheat noodle soup that draws deep umami from shiitake and oyster mushrooms simmered in dashi stock seasoned with soy sauce and mirin. Five minutes of gentle cooking lets the mushrooms release their concentrated woodsy flavor into the broth. The soba noodles are boiled separately and rinsed in cold water to wash away surface starch, keeping the broth clear and the noodles springy. A small amount of yuzu zest added just before serving introduces a bright citrus lift that contrasts with the broth's earthy weight. Green onion scattered on top rounds out the aroma.
Adjust Servings
Instructions
- 1
Slice or tear shiitake and oyster mushrooms into bite-size pieces.
- 2
Bring dashi, soy sauce, and mirin to a boil, then add mushrooms.
- 3
Simmer over medium heat for about 5 minutes until tender.
- 4
Cook soba separately, rinse in cold water, and drain.
- 5
Place noodles in bowls and pour over hot mushroom broth.
- 6
Top with green onion and yuzu zest to finish.
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Nutrition (per serving)
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