Description
A comforting bowl of soba noodles served in a gooey and eggy broth packed with mushrooms.
Ingredients
Units
Scale
- 1 sheet yuba or 1 sheet aburage (deep fried tofu)
- 300ml water
- 100ml tsuyu
- 1/2 cup maitake mushrooms, chopped bite size
- 1 shiitake mushroom, stem removed and sliced into strips
- 1/4 cup nameko mushrooms or 1/4 cup shimeji mushrooms (white beech mushrooms), or use 1 extra shiitake mushroom
- 1 package fresh or frozen soba noodles (about 4 ounces), or 2 ounces dried soba noodles
- 1 egg, whisked
- 3 teaspoons potato starch or cornstarch, mixed with 2 tablespoons cold water
- A few leaves mizuna, mitsuba, or flat leaf parsley, finely chopped
- 4 or 5 hana fu, optional
- Ichimi (ground red chili pepper), optional
Instructions
- Soak the yuba sheet: Fill a bowl with water and add the yuba sheet. Leave for 2 to 3 minutes or until the yuba is soft. If you are using aburaage, soak it in water for 1 to 2 minutes.
- Slice the yuba sheet: Take the yuba sheet out of the water, roll it up and slice into 1-inch pieces. Set aside. For aburaage, take it out of the water and squeeze to remove excess water. Slice into 1-inch pieces and set aside.
- Make the sauce: Place the water, tsuyu, maitake mushrooms, shiitake mushroom and nameko, and bring to a boil. Turn the heat down and simmer for 5 minutes.
- Cook the soba noodles: Meanwhile, fill another pot with water and bring to a boil. Add the soba noodles and cook for 2 to 3 minutes, or according to the directions on the package.
- Drain them: Drain the noodles and transfer them to a serving bowl.
- Add the potato starch slurry: Give the cornstarch slurry a quick stir. Make sure the cornstarch has completely dissolved in the water before adding it to the soup, otherwise it will turn into clumps. Add the cornstarch slurry to the soup while constantly stirring. Keep stirring until the soup thickens and is gooey.
- Slowly add the egg: Add a third of the whisked egg into the soup and slowly stir in a zigzag motion using chopsticks.This motion breaks the eggs and gives them their flower/teardrop shape. Repeat this step 2 more times until the entire egg is used.
- Add the sauce to the soba noodles: Turn the heat off and pour the soup over the soba noodles.
- Add the garnishes and serve: Top with mizuna, hana fu and yuba. Serve with ichimi.
Notes
This recipe tastes best when served immediately. It doesn’t keep well as the noodles get mushy the longer they stay in the broth.
Nutrition
- Serving Size: 1 serving
- Calories: 352
- Sugar: 1.7g
- Sodium: 538mg
- Fat: 5.4g
- Saturated Fat: 1.7g
- Unsaturated Fat: 1.1g
- Trans Fat: 0g
- Carbohydrates: 54.4g
- Fiber: 1.7g
- Protein: 16.1g
- Cholesterol: 186mg
