Soba and Mushrooms
Served at room temperature, three kinds of mushrooms — shiitake, shimeji and enoki — are used in this sweet-sour dish. The noodles and mushrooms are seasoned with soy sauce, rice vinegar and honey. Prep time 5 minutes; cook time 7 minutes.
- 150 grams dried soba noodles
- 3 tablespoons light soy sauce (I used Kikkoman)
- 3 tablespoons rice vinegar
- 3 tablespoons honey
- 1 teaspoon sesame seed oil
- 4 shiitake (caps only), sliced
- ½ cup enoki root ends cut off
- ½ cup shimeji root ends cut off
- 1 pinch salt
- 1 tablespoon toasted sesame seeds
- 3 tablespoons finely sliced scallions
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- Boil about eight cups of water. Drop the soba noodles into the boiling water and cook over high heat for about 4 to 5 minutes. Drain.
- Plunge into a bowl of iced water. Drain once more.
- Heat the sesame seed oil in a frying pan.
- Add the sliced shiitake mushroom caps. Stir for about ten seconds.
- Add the bunashimeji. Stir for five seconds.
- Add the enoki. Stir and turn off the heat. Sprinkle the mushrooms with salt.
- Place the drained noodles in a bowl. Add the soy sauce, rice vinegar and honey. Toss well.
- Add the mushrooms, sesame seeds and scallions. Toss some more. Serve.
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