Wild Mushroom Broth With Buckwheat Noodles

Name: Wild Mushroom Broth With Buckwheat Noodles
Cuisine: American
Ingredients: 1 teaspoon vegetable oil; ½ pound morel mushrooms, cut into 1-inch bands; 2 quarts wild mushroom broth (see recipe); ½ teaspoon soy sauce; 1 pound soba (Japanese buckwheat noodles); ½ cup minced scallions

By Molly O’Neill

Updated September 23, 2015

Total Time: 45 minutes
Rating: 3(9)
Comments: Read comments

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Ingredients

Yield:2 main course servings or 4 first course servings

1 teaspoon vegetable oil
½ pound morel mushrooms, cut into 1-inch bands
2 quarts wild mushroom broth (see recipe)
½ teaspoon soy sauce
1 pound soba (Japanese buckwheat noodles)
½ cup minced scallions

Ingredient Substitution Guide

Preparation

Step 1
Heat the vegetable oil in a large saute pan. Saute the morels over high heat until golden, about 3 to 5 minutes. Set aside.
Step 2
Pour the mushroom broth into a saucepan and simmer over medium heat until reduced by half, about 30 minutes.
Step 3
Add the soy sauce and the noodles, stir well and simmer until tender, about 5 minutes. Remove from heat. Stir in morels. Ladle into four bowls and garnish with scallions.