Soba noodles with Shiitake and Miso-Sesame sauce

Recipe: Charlotte Hamilton (Charlotte's Foodweb)

Shiitake has an intense, savory flavor and a meaty texture. It is a versatile mushroom that is excellent in stir-fries, soups, grilled or fried.

Shiitake are edible fungi native to East Asia. In Japanese, shii (椎) means “hardwood tree” and take (茸) means “mushroom.” You often come across the mushrooms dried, so it keeps for a very long time.

The meaty mushroom pairs well with a rich earthy sauce, so perfect with miso. Preferably choose a white miso here. It is mild and sweet, goes well with the earthy and savory flavor of the mushrooms and does not overpower them.

Ingredients

• 400 grams fresh shiitake mushrooms (you can also use dried shiitake; you'll need to soak them in water first, after which they usually become about three times as large and heavy)
• neutral oil
• 3 tablespoons sesame seeds
• 2 tablespoons of white miso
• 2 tablespoons light soy sauce
• 1.5 tablespoons rice vinegar
• 1 teaspoon sugar
• 270 grams soba noodles
• 1 tablespoon sesame oil
• 2 spring onions

Preparation

1. Cut the shiitake into slices. (If using dried shiitake, soak the mushrooms in water first).
2. Roast the mushrooms in a dry wok for 2-3 minutes, then add a dash of oil. Fry for another 2 minutes.
3. Meanwhile, in a dry pan, toast the sesame seeds lightly brown. Lightly crush the sesame seeds with a mortar and mix with the miso, soy sauce, rice vinegar and sugar.
4. Bring a pan of ample salted water to a boil and cook the noodles in it as directed on the package.
5. Add the miso sauce to the pan with the shiitake and cook briefly. Add another splash of water if necessary.
6. Drain the noodles, rinse briefly with cold water and mix with the sesame oil and divide among bowls. Spoon the shiitake on top of the noodles.
7. Cut the spring onion into thin rings and sprinkle over the noodles.

Enjoy your meal!