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Soba Noodle Soup with Mushrooms

A foolproof overnight broth and minimal prep might make this gorgeous, wholesome buckwheat-noodle soup your new favorite. Be bold and add the optional egg yolk, which looks amazing and adds elegant flavor and texture. Kombu (dried, edible kelp) and dried mushrooms are available at natural-foods stores, Asian markets, and online.
Servings 4 people

Ingredients

  • 1 4 by 4-inch strip kombu
  • 1⁄2 cup dried mushrooms such as shiitake or maitake
  • 1⁄4 cup reduced-sodium gluten-free tamari
  • 1⁄2 cup sake
  • 2 cups thinly sliced fresh mushrooms such as shiitake or maitake
  • 1 large carrot peeled, halved, and sliced into thin half-moons
  • 2 cups baby spinach
  • 12 ounces gluten-free buckwheat soba noodles
  • 2 teaspoons toasted sesame oil for garnish
  • 4 teaspoons toasted white or black sesame seeds for garnish
  • 1⁄4 cup thinly sliced green onions for garnish
  • 4 egg yolks for garnish (optional)

Instructions

  1. Place 5 1⁄2 cups cold water, the kombu, and dried mushrooms into a sealable container and refrigerate, covered, 8 hours or overnight.
  2. Strain the kombu-mushroom stock into a medium pot and discard the solids. Stir in the tamari and sake and bring the stock to a boil over medium-high heat. Add the fresh mushrooms and carrot and boil until the mushrooms and carrots are tender, about 2 minutes. Stir in the spinach and turn off the heat. Bring a pot of salted water to a boil over medium-high heat. Add the soba noodles and cook, stirring often, until tender, about 8 minutes. Reserve a cup of the soba cooking liquid, then drain the noodles and rinse with cold water. Stir the reserved soba cooking liquid into the pot with the soup.
  3. To serve, divide the soba noodles and soup among four bowls. Garnish each with 1⁄2 teaspoon toasted sesame oil, 1 teaspoon sesame seeds, 1 tablespoon green onions, and 1 egg yolk.