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 information
Total Time
40 minutes
Yield
4 Servings
Ingredients
2
1
½
¼
2
½
8
4
4
4
1
Need to make a substitution?
Preparation
Step 1
Bring garlic, ginger, and 4 cups water to a boil in a small saucepan; reduce heat and simmer 10 minutes. Add soy sauce and wakame, if using. Set broth aside.
Step 2
Heat oil in a large skillet over medium-high heat. Add mushrooms; season with salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 10–12 minutes. Transfer to a large plate.
Step 3
Meanwhile, cook soba in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Return reserved broth to a simmer.
Step 4
Divide soba and broth among bowls; top with mushrooms, turnips, and egg yolks. Add scallions and sprinkle with sesame seeds.