Mushrooms with chili, ginger and soba noodles
2 servings
30 minutes
Mushrooms with chili, ginger, and soba noodles are a fragrant and warming dish of Japanese cuisine filled with the depth of umami flavor. The combination of spicy-sweet chili and fresh ginger adds zest to the dish, while tender oyster mushrooms, shiitake, and enoki create a rich texture. Soba noodles cooked to perfect softness absorb the taste of the hot miso broth, turning each spoonful into harmonious enjoyment. Chinese cabbage adds lightness and freshness, while green onions and cilantro provide aromatic finishing touches. This dish is perfect for a cozy dinner on a cold day or for immersing oneself in the traditions of Japanese gastronomy.
1
Boil the noodles in boiling water for 2-3 minutes until soft. Drain and rinse under cold water, then divide into 2 bowls.
- Soba noodles: 250 g
2
Heat the wok over medium heat for 1-2 minutes until it smokes, then add vegetable oil. Add sliced chili and ginger and stir-fry for 15-20 seconds, then add all the sliced mushrooms and sliced Chinese cabbage. Sprinkle with salt and sugar and stir-fry for 2-3 minutes.
- Vegetable oil: 3 tablespoons
- Red chili pepper: 1 piece
- Grated ginger: 2 tablespoons
- Oyster mushrooms: 4 pieces
- Shiitake mushrooms: 4 pieces
- Enoki mushrooms: 1 bunch
- Chinese cabbage: 1 bunch
- Salt: 0.5 teaspoon
- Sugar: 1 teaspoon
3
Place the sprouts on the noodles, then arrange the mushrooms and pour hot miso soup over everything. Sprinkle with green onions and coriander.
- Bean sprouts: 0.3 glass
- Oyster mushrooms: 4 pieces
- Shiitake mushrooms: 4 pieces
- Enoki mushrooms: 1 bunch
- Miso soup: 600 ml
- Green onions: 4 stems
- Fresh cilantro (coriander): 2 stems