If you have been craving slurp-able Japanese noodle soup, today is the day! Boy howdy, this was really good! I had no idea what I was doing, until I had done it. I believe it was the soaking liquid for the dried, maybe shimeji, mushrooms that was the rock on which this soup was built.
I woke up this morning with a vague idea about doing something with my Asian supplies I had purchased in Paris. I had some dried mushrooms, a variety of noodles, powdered dashi and some fried fish cake in the freezer. Really, I wasn’t very enthusiastic, I just knew I would cook something.
I looked at the dried mushrooms and for the first time asked myself, “What are these”? The languages on the package were Chinese and German; go figure. I looked up the German on the internet and it seems these might be dried shimeji but they didn’t quite look like the fresh. So, I’m still not sure.
I managed to cook the soba noodles just right so that they were cooked but firm, thereby slurp-able.
Noodles and Soup Base
2 cups dried shimeji mushrooms
4 1/2 cups hot water
2 heaping tsp dashi powder
2 tbsp tamari soy sauce
1 tbsp mirin
1 tbsp sugar
2 bundles of dried soba noodles
Soak the mushrooms in the hot water for 30 minutes to 1 hour. Strain the mushrooms, reserving the liquid. Add the dashi powder, soy sauce, mirin and sugar to the reserved liquid. Bring the liquid to a boil and simmer for about 15 minutes. Keep warm.
Put the noodles in boiling water and boil for 4 minutes. Drain and rinse with cold water.
2 boil eggs, sliced in half
2 cups of cooked spinach
2 cups of soaked, dried shimeji mushrooms; tough stem bottoms cut off and mushrooms boiled for about 15 minutes.
Sliced fish cake
Place the noodles equally in 4 bowls. Arrange toppings on the noodles and ladle the soup base over all.