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Soba and Oyster Mushrooms in Soy Broth

A deeply comforting and fragrant Japanese noodle soup topped with crispy oyster mushrooms, fresh radishes, and a rich egg yolk.

40 Mins

Easy

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  • 2 garlic cloves, crushed

  • 1" piece ginger, sliced

  • ½ cup reduced-sodium soy sauce

  • ¼ cup dried wakame

  • 2 Tbsp. vegetable oil

  • ½ pound oyster mushrooms, torn

  • Kosher salt and pepper

  • 8 oz. soba noodles

  • 4 baby turnips or radishes, sliced

  • 4 large egg yolks

  • 4 scallions, sliced

  • 1 Tbsp. toasted sesame seeds

  1. Simmer garlic, ginger, and water for 10 mins. Add soy sauce and wakame for the broth.

  2. Sear oyster mushrooms in oil until crispy and golden brown.

  3. Cook soba noodles in boiling water until al dente.

  4. Divide noodles and broth into bowls. Top with crispy oyster mushrooms, radishes, an egg yolk, scallions, and sesame seeds.

Oyster mushrooms are one of the most nutritionally complete plant foods available. Learn why they belong in your kitchen every week... Read More

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