Soba rapini shiitake soup
Great recipe from the Globe and Mail. It was more substantial than I imagined, and the broth more flavourful than I expected. I used a bunch of fresh shiitake mushrooms instead of the dried and added two more cups of the broth later on to compensate for mushroom juice; I was very happy with the results. Also, this soup confirms that I’m going through a rapini phase.
2 14-gram packages dried shiitake mushrooms
2 cups boiling water
6 ounces dried soba noodles
1 tablespoon canola or vegetable oil
2 cloves garlic, peeled and minced
1 tablespoon grated ginger
½ bunch rapini, stems removed and coarsely chopped (about 1½ cups)
1 tablespoon sambal oelek chili paste
1 tablespoon soy sauce
1 teaspoon sesame oil
4 cups chicken or vegetable stock
1 large carrot, peeled and shredded
Thai basil and green onions (to garnish)
– Place dried shiitake mushrooms in a bowl and cover with boiling water. Let sit until soft (about 20 to 30 minutes).
– Carefully remove mushrooms, slice and reserve mushroom broth for later.
– Meanwhile, cook soba noodles in a medium pot of boiling water for 6 to 7 minutes. Drain, rinse with cold water and set aside.
– Heat oil in a large pot over medium-high heat and sauté the garlic and ginger until soft (about 2 minutes).
– Add rapini, chili paste, soy sauce and sesame oil and continue to cook until rapini are wilted (about 3 to 4 minutes).
– Add sliced shiitake mushrooms, mushroom broth, chicken broth and carrot.
– Bring to a boil and reduce heat to medium and simmer for 5 to 6 minutes. To serve, divide soba noodles among bowls and top with hot soup.
– Garnish with torn Thai basil leaves and sliced green onion.