Serves 4 people
2 garlic cloves
1cm piece peeled ginger
125 ml soy sauce
2 tbsp vegetable oil
250 gr maitake mushrooms, torn into large pieces
250 gr soba noodles
200 gr Cime di Rapa
1 tbsp toasted sesame seeds
Coriander or flat parsley
Salt & Pepper
Peel and crush the garlic cloves. Peel and slice the ginger. Put 1L of water, the garlic and ginger in a saucepan and bring to a boil. Reduce heat and add the soy sauce and simmer for 15/20 minutes on low heat.
Peel and cut the carrots into thin batons.
Heat the vegetable oil in a frying pan and add the carrots. Cook for 5 minutes.
Separate the Maitake by hand. Add to the frying-pan, cook for 10 minutes.
Clean and prepare the Cime di Rapa : cut-off the tough ends and chop roughly. Add to the frying-pan and cook for 7 to 8 minutes.
In the meantime, bring a small saucepan of water to a boil and cook the whole eggs for 6 minutes. When the eggs are cooked, transfer to a bowl of very cold water with ice cubes. Peel the eggs and set aside.
Bring a big saucepan of water to a boil and cook the soba according to the instructions on the pack.
Chop the coriander and flat parsley and set aside.
Drain the pasta.
Prepare 4 bowls : add the soba noodles, the vegetables, the eggs cut in two (be careful, the yolk will be a bit runny!) and add the soy stock (straining it from the ginger and garlic).
Add the sesame seeds, it’s ready !
Photo credit @flexi_healthy_kitchen