buckwheat noodles with mushroom
- Serves: 2
- Calories: 312 kcal
- Total Time: 35 m
- Prep: 25 m
- Cook: 10 m
- Japanese: Kinoko-soba
Wipe the shiitake mushrooms with a wet paper towel. Cut off the stems and slice the caps. Cut off the roots of the enoki mushrooms 3 cm. from the end and cut in half. Cut off the roots of the shimeji mushrooms.
Thinly slice the green onion (or leek).
Pour the bonito soup stock into a pan. Bring to a boil on medium heat. Add all the mushrooms. Boil for about 4 minutes. Add the soy sauce.
Add the cooked buckwheat noodles (soba) and cover the pan and boil for 1 minute. Remove from heat.
Serve in 2 big bowls. Sprinkle the buckwheat noodles (soba) with the sliced green onions and shichimi (seven-spice seasoning), if desired.
Mushroom suits buckwheat noodles (soba) very well and is delicious. This dish is very healthy.
Japanese foods recipes
Int'l. recipes with a Japanese twist