Noodle bowls: simple and perfect.
Sweet Potato, Shiitake and Scallion Soba Noodle Bowl
For the Broth:
- 1 1/2 cups Mushroom stock
- 1/2 cup chicken or vegetable stock
- 1/4 cup water
- 2 cloves garlic, smashed
- 1 1 inch chunk of fresh ginger, smashed
- 1 red chile, seeded and halved
- 3 scallions, whites only, roughly chopped
- 1 tablespoon toasted sesame oil
- 2 tablespoons tamari
- heavy splash of fish sauce
- 1 teaspoon rice wine vinegar
For the Bowl:
- 1 bundle soba noodles
- 1 cup shiitake mushrooms, cleaned and sliced
- 1 sweet potato, peeled and cut into a large julienne
- the greens of the aforementioned scallions, cut into one inch pieces, tops thinly sliced for garnish
- 1 teaspoon toasted sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon minced fresh ginger
- 1 egg
- olive oil, salt and pepper
- 1 teaspoon sesame seeds
Prepare the broth. In a pot place all of the ingredients from the broth section and bring to a boil over medium heat. Reduce to a simmer and allow to cook for 15-20 minutes. Strain out the chunks of aromatics and return to the pot over medium heat.
When simmering, add soba noodles and cook for 4 minutes. Remove the noodles using a spider or chopsticks. Set aside.
Next, poach your egg in the simmering broth. Using a spoon, stir the broth to get a whirlpool effect going, this will help the egg white to wrap around itself and on top of the yolk so it doesn’t leach into the water and get too wispy, forming a nice tight poached egg. Crack the egg into a small saucer and gently slide into the simmering broth. Cook for 3 to 3 1/2 minutes, up to 4, to get the egg white fully cooked but the yolk still nice and runny. Remove the egg to a paper towel lined plate and set aside.
Meanwhile, heat 1 teaspoon of olive oil in a skillet over medium heat. Add the julienned sweet potato, garlic and ginger and cook until the sweet potato sticks are evenly golden brown. Add 2 tablespoons of water to the pan and cover with aluminum foil. Let steam for 6-8 minutes to allow the sweet potato to soften. Remove the sweet potato to the plate and add the shiitake mushrooms to the hot pan. When beginning to soften, add the sesame oil to the pan and continue to saute until the mushrooms have given up most of their liquid and are beginning to brown. Remove the shiitakes to the same plate and add the inch sized pieces of scallion to the skillet, adding a little more olive oil if necessary. Cook until browned on both sides.
To assemble, place the soba noodles in a pile in the center of a large bowl. Layer the vegetables atop the noodles in a nice pattern. Place your egg in this center. Next, pour in your hot broth until it just covers the noodles. Garnish with sesame seeds and sliced scallion tops. Slurp away!