Soba and Maitake Mushrooms in Soy Broth

Ingredients

• 4 large egg yolk 
• 2  garlic clove crushed peeled
• 1  ginger peeled thinly sliced
• 4 servings pepper freshly ground
• 0.5 cup soy sauce reduced-sodium
• 0.5 pound mushrooms 
• 4  spring onion thinly sliced
• 1 tablespoon sesame seed toasted
• 8 ounces soba noodles (japanese-style
• 4  turnip trimmed thinly sliced
• 2 tablespoons vegetable oil 
• 0.5 cup wakame seaweed dried

Equipment

• bowl
• frying pan
• sauce pan
• pot

Directions

1. Bring garlic, ginger, and 4 cups water to a boil in a small saucepan; reduce heat and simmer 10 minutes.
2. Add soy sauce and wakame, if using. Set broth aside.
3. Heat oil in a large skillet over medium-high heat.
4. Add mushrooms; season with salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 10–12 minutes.
5. Transfer to a large plate.
6. Meanwhile, cook soba in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Return reserved broth to a simmer.
7. Divide soba and broth among bowls; top with mushrooms, turnips, and egg yolks.
8. Add scallions and sprinkle with sesame seeds.
9. Per serving: 390 calories, 14 g fat, 4 g fiber
10. Bon Appétit