Soba Noodle Bowl
Ingredients
1 cup dried shitake mushrooms, diced
½ cup red onion, sliced
3 Tbsp. miso paste
3 Tbsp. gochujang
½ cup shelled edamame
6 cups vegetable stock
3 Tbsp. Mitsukan Mirin
½ tsp. kosher salt
12 oz. buckwheat noodles, cooked
¼ cup cilantro leaves, fresh
6 eggs, fried, divided
6 tsp. radish, sliced, divided
6 tsp. nori, sliced, divided
Directions
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In a medium sauté pan over high heat, sauté the shitake, red onion, miso paste and gochujang until fragrant, about 4 minutes.
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In a medium saucepan over high heat, add the vegetable stock and Mitsukan Mirin and bring to a boil. Add the edamame and sautéed shitake mixture. Season with kosher salt. Reduce heat to medium-low and simmer for 3 minutes.
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Add the buckwheat noodles and cilantro and mix to combine.
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Garnish each 1-cup portion with 1 fried egg, 1 teaspoon sliced radish, and 1 teaspoon nori.
Chef’s Tip:
Gochujang is a fermented soybean and chile paste often found in the ethnic aisle.
Yield:
6 cups
Nutrition
Nutrition information unavailable.