Looking for a hearty, soul-warming soup that’s vegetarian. Well, look no further. This soup with simmered mushrooms and earthy buckwheat noodles was a favorite among vegetarians and on-vegetarians alike at Tanpopo In this version we add fresh, Spring asparagus for color and slices of silken tofu for extra protein.
For best results, don’t overcook the mushrooms. Serve immediately once they soften for a delightfully tasty dish.
Wild Mushrooms, Asparagus and Tofu Soba
- 4 oz fresh mushrooms such as shiitake and enoki
- 1/2 cup water
- 2 tablespoon sake
- 2 tablespoon soy sauce
- 2 tablespoon mirin
- 4 oz dried soba noodles
- 2 oz silken tofu sliced into 4
- 2 spears asparagus trimmed and sliced diagonally
- 3 cups water
- reserved liquid from cooking mushrooms
- 3 tablespoon light soy sauce
- 3 tablespoon mirin
- 1 spring green onions green parts chopped
- 1 teaspoon sesame oil for garnish
- Gather ingredients
- Prep the ingredients
Cooking Mushrooms and Asparagus
- Clean mushrooms and cut shiitake into halves (or quarter depending on the size). In a medium saucepan, heat water, sake, mirin, and soy sauce and bring to a boil. Add mushrooms and bring it to a boil again. Turn the heat low and cook 2 minutes. Turn the heat off and set it aside.
- In a small saucepan, add enough water to cover all the asparagus and bring it to boil. Add a pinch of salt then the asparagus. Cook for two minutes until asparagus is tender. Drain the water and set the asparagus aside.
- Strain the mushroom and save the liquid. In a medium pot, add 3 cups of water, mushroom liquid, light soy sauce, and mirin to make broth. Add sliced tofu and cooked asparagus. Taste and adjust seasoning.
- Cook the soba noodles according to package directions. Divide them up into individual bowls. Top them with reserved mushrooms.
- Ladle the hot broth over the noodles and mushrooms. Drizzle sesame oil and garnish with green onions. Serve hot.