recipe by NORR
courtesy of Zupan's Markets
serves 4
Ingredients
4 eggs, at room temperature
16 ounces shiitake mushrooms, sliced
1 package (200 gram) enoki mushrooms
4-6 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons freshly minced ginger
5 cups water
4 cups vegetable stock or broth
6 ounces (approx. ½ a package) dry soba noodles (or another GF variety)
3 heads bok choy, sliced
3 tablespoons soy or tamari sauce
2 tablespoons rice wine vinegar
1 packet Traditional Umami Dashi
For garnish: 8 scallions sliced on a bias; ¼ cup jarred enoki mushrooms with ume plums; pinch of furikake seasoning; pinch of black sesame seeds
Preparation
Bring a small pot of water to a boil. Add the eggs carefully and cook for 6 minutes exactly. Drain with a slotted spoon into a bowl of ice water. Peel the eggs once chilled and set them aside.
Remove the root ends of the enoki mushrooms and gently separate a bit with your fingers. Slice the shiitake mushrooms and remove the woody stems.
In a stockpot, add about half of the olive oil over medium heat. Add the shiitake mushrooms, toss and cook for 3-4 minutes until they begin to get soft. Gently add the enoki mushrooms and drizzle with the rest of the olive oil. Toss lightly to coat. Continue to cook for another few minutes until fragrant.
Add the garlic and cook for 1 minute. After the minute, add the ginger.
Pour in the water and stock, then bring it to a low boil. Add the dashi packet and stir, ensuring it is submerged in the broth.
Add the bok choy, soy sauce, vinegar and dashi. Stir and let simmer for another 2 minutes.
Add the soba noodles and cook for 3 minutes or according to package instructions.
Plating
Spoon the soup into bowls. Top each with a halved egg, scallions, some of the jarred enoki mushrooms, a pinch of furikake, and some black sesame seeds over the eggs. Serve immediately.
Wine Pairing
Soter, Planet Oregon Rosé Bubbles
