1 packet of fresh noodles, or about 80 g of dried noodles
Soba Noodle soup
♣ Soy sauce
Mushrooms (shimeji, king oyster, maitake, etc.)
1/4 pack each
1 tablespoon (to taste)
Finely chopped Japanese leek
1 tablespoon (1 1/2 tablespoons if you prefer to make the soup thicker)
2 tablespoons (3 tablespoons)
Combine the ♣ soup ingredients in a pot, and bring it to a boil. Shred the mushrooms. If you use enoki mushrooms, shred them, and cut in half. Add the mushrooms to the pot, and simmer a little.
Boil the soba noodles a little shorter than directed on the package (or refer to "Kake soba (soba in broth)" cooking time). Mix the ★ ingredients well.
Once the soba noodle soup has come to a boil, turn off the heat. Pour in the ★ mixture while stirring the soup with a ladle. Turn the heat on again, and bring it to a boil to thicken the sauce.
Put the well drained soba noodles in a bowl, and pour a generous amount of soup over them. Top with Japanese leek and ginger, and if you have, garnish with some boiled green vegetables (spinach or komatsuna).
It's also delicious if you add julienned aburaage together with mushrooms in Step 1.
Adjust the thickness of the soup to your liking.
Story Behind this Recipe
If you eat this when you feel start feeling ill, it will warm you up and make you feel better! Try it when you're coming down with a cold. Dried mushrooms adds more flavor to the soup. If you have leftover mushrooms, dry them, and they will keep for a while.
It's piping hot when just served, so be careful. Use whichever mushrooms you like. Shiitake or king oyster mushrooms are also delicious with this soup. This soup is a bit salty since it's Kanto style. Adjust the taste of the soup to your liking, using store-bought mentsuyu, etc.