Buckwheat soba noodles with broccolini and shitakes
This recipe is for traditional Mentsuyu, a Japanese soup base used in soba and udon noodle dishes. This dish can be served either hot or cold.
Serves: 4
  1. For the mentsuyu:
  2. Add 4 cups of water to a medium saucepan. Add the kombu to the pan and let sit for 20-30 minutes until the seaweed has softened.
  3. Add the soy sauce, mirin, and sugar to the water and kombu, and place over medium heat.
  4. Just before it comes to a boil add the bonito flakes and boil for 2-3 minutes, then remove from the heat and let it steep for 10 minutes. Pass the mixture through a fine mesh sieve and the broth is ready to use.
  5. For the noodles:
  6. Bring a large pot of water to a boil. Cook the soba noodles according to package directions, be careful not to overcook. Drain the noodles and run cold water over them until completely cool.
  7. Heat the tablespoon of olive oil in a medium skillet and add the shitakes. Cook for 2-3 minutes until the mushrooms have softened and started to brown slightly. Add the broccolini to the pan, add a tablespoon of water, cover and cook for 2 minutes until the broccolini is bright green and tender but still has some bite. Add soba to the pan, 1 cup of the mentsuyu and cook until just heated through. Taste and add more broth or water as desired. Serve topped with a drizzle of sesame oil and a sprinkle of sesame seeds.
Recipe by Scaling Back at https://www.scalingbackblog.com/turntable-tuesdays-buckwheat-soba-noodles-with-broccolini-and-shitakes/