The humble button mushroom is a little underrated, they have so many minerals and health benefits including immune-boosting properties. Combined with the fermented miso and soba noodles, this is the perfect winter bowl to keep you happy and healthy.
The soba noodles work great with any Asian greens, even chicken or beef added to the broth. The shiitake mushroom powder is simply made by dehydrating fresh shiitake mushrooms then blitzing them to a powder. Super easy umami powder to have in your pantry for any broths, soups, or risottos. This dish serves two.
- Garlic press
- Measuring cups and measuring spoons
- Bowls, for serving
- 1 ½ cups of mushrooms
- Olive oil
- 2 cloves of garlic, crushed
- ½ a bunch of broccolini
- 1 tbsp of shiitake mushroom powder
- 1 ½ tbsp of white miso
- 1 heaped tsp of grated ginger
- 1 tbsp of soy sauce
- Soba noodles
- 1 cup of baby spinach
- Sesame oil
- Fried shallots
- Sesame seeds
- In a large saucepan, heat a little olive oil and sauté the crushed garlic slightly. Add 3 cups of water to the pan along with the mushroom powder and bring to a simmer.
- Slice the mushrooms and add them to the broth.
- Slice the broccolini lengthways and again in half and set aside.
- Cook your soba noodles in a large pot of boiling water according to the packet. Be sure not to overcook them as they can become very stodgy. Once they have cooked, drain the water and top up the pot with cold water to prevent them from sticking together and cooking further.
- Add the broccolini, soy sauce, and grated ginger to the broth and simmer for 5 minutes.
- In a small bowl add the miso and half a cup of warm water, give it a good mix until there are no more lumps of miso. Remove the broth from the heat and add the miso.
- Divide the soba noodles between two bowls then add the mushroom broth and veggies. Top with a hand full of baby spinach, fried shallots for a delicious crunch, sesame seeds and a really good splash of sesame oil.