Name: Soba and Maitake Mushrooms in Soy Broth
Cook time: 20 minutes
Total time: 40 minutes
Yield: 4 Servings
Ingredients: 2 garlic cloves, peeled, crushed; 1 1” piece peeled ginger, thinly sliced; ½ cup reduced-sodium soy sauce; ¼ cup dried wakame (optional); 2 tablespoons vegetable oil; ½ pound maitake mushrooms, torn into large pieces; Kosher salt and freshly ground black pepper; 8 ounces soba (Japanese-style noodles); 4 baby turnips or radishes, trimmed, thinly sliced; 4 large egg yolks; 4 scallions, thinly sliced; 1 tablespoon toasted sesame seeds

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Hirsheimer & Hamilton

This soup is trendy ramen’s healthier sibling: The buckwheat in soba is nutritious and a good source of fiber (in a flavorful maitake mushroom soy broth, too).

Recipe notes