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You are here: Home / Lunch at 5:00 / Soba and Mushrooms

Soba and Mushrooms

Connie Veneracion
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.
Soba and Mushrooms
Prep Time 5 mins
Cook Time 7 mins
Total Time 12 mins
Course Main Course
Cuisine Asian Fusion
Servings 2 people

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword Lunch, Noodles
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