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Soba And Maitake Mushrooms In Soy Broth

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).
From: bonappetit.com SERVES 4

2 garlic cloves, peeled, crushed
1” piece peeled ginger, thinly sliced
½ cup reduced-sodium soy sauce
¼ cup dried wakame (optional)
2 tablespoons vegetable oil
½ pound maitake mushrooms, torn into large pieces
Kosher salt and freshly ground black pepper
8 ounces soba (Japanese-style noodles)
4 baby turnips or radishes, trimmed, thinly sliced
4 large egg yolks
4 scallions, thinly sliced
1 tablespoon toasted sesame seeds

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.

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.

Meanwhile, cook soba in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Return reserved broth to a simmer.

Divide soba and broth among bowls; top with mushrooms, turnips, and egg yolks. Add scallions and sprinkle with sesame seeds.