Japanese Soba With Mushroom Broth

1. 1

   Soak seaweed and stems of mushrooms in water for 3-4 hours {or longer - start overnight or before you head out for work}. If you're short on time or have a last minute craving you can soak for 30 minutes and then heat in a saucepan on low heat for 30 minutes.

2. 2

   Remove seaweed. Add sliced caps of mushrooms and washed & sliced leeks. Simmer in a covered pot for 30 minutes-3 hours depending on how savory you want the broth and how much time you have.

3. 3

   Boil 1-2 servings of soba noodles according to package instructions and add to broth. If you make extra store in a separate container so they don't get soggy in the fridge.

4. 4

   Add mirin and soy sauce to taste. Add enough miso to cloud the broth. Top with chopped scallions.

* Per serving · 4 servings · Values may vary.

No additional tips available.