Adapted from the Kake Soba recipe in Japanese Soul CookingThis Braised Mushroom Soba Soup features bronzed soy and mirin braised mushrooms, chewy noodles, and a crisp sheet of nori swimming in a cozy umami-heavy broth.
150g (5oz)maitake mushroomstrimmed and separated into smaller clusters
150g (5oz)shimeji mushrooms trimmed and separated into smaller clusters
¾cupkaeshidivided
1tspsugar
6tbspmirin
350g (12oz)dried soba noodles
1sheetnoricut into quarters
2scallionsthinly sliced
sesame oildrizzling
furikake for sprinkling
Instructions
For the Kaeshi
Pour the soy sauce, mirin, and sugar into a small skillet and bring to a boil. Reduce to a simmer and let cook for 5 minutes before removing from the heat. Let cool to room temperature before transferring to a resealable container.
Kaeshi can be made several days ahead and can be store in the fridge for up to 3 months. The flavor will deepen over time but you can also use kaeshi the same day it's made.
For the Soba Soup
Make the dashi according to the package's directions.** Once done, turn the heat down as low as it can go and leave to gently simmer.
In a skillet, heat the oil over medium heat until shimmering. Add the onion and sauté until just softened. Stir in the mushrooms and cook until lightly browned. Pour in a ¼ cup of the kaeshi, ½ a cup of the dashi, and the sugar. Bring the mixture to a boil and reduce to a simmer. Let cook for 15-20 minutes or until most of the moisture has been absorbed. Transfer the mushrooms to a bowl and set aside.
Pour ½ a cup of the kaeshi, and the mirin into the simmering dashi and stir. Let simmer until ready to serve.
Bring a large pot of water to a boil. Add the soba noodles and cook for 4 1/2 minutes or until tender. Keep some cold water on hand, and add a splash whenever the pot begins to boil over. This will improve the texture of the noodles and lower your risk of overcooking them.
Drain the noodles and rinse in cold water. Divide the noodles into four bowls and pour the broth over top. Top with a couple of spoonfuls the mushroom mixture and add a quarter of a sheet of nori to each bowl. Garnish with scallions and furikake and serve immediately.
Notes
**If you want to try making dashi from scratch, I recommend Just One Cookbook's recipe.