A bowl of soba noodles with a full flavor of seasonal mushrooms! Mushroom Soba

Today I made soba noodles with mushrooms, the taste of autumn!
The key is to use more than four kinds of mushrooms!
The key is to use more than four different kinds of mushrooms, as they produce a flavor component called guanylic acid, which has a synergistic effect on the taste of the mushrooms.
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　　　　　　Ingredients (for 1 person)
1 serving (80g) raw buckwheat noodles
Shimeji mushrooms, as needed
Maitake mushrooms as needed
eringi mushrooms as needed
Shiitake mushrooms, as needed
Enoki mushrooms in moderation
Green onion, in moderation
salt to taste
1 tablespoon olive oil
　Warm soba sauce (1 serving)
500ml water
20 g dried bonito flakes (thick shavings)
3 g kelp
5 g dried shiitake mushrooms
20cc light soy sauce
15cc dark soy sauce
10cc mirin (sweet cooking rice wine)
5g granulated sugar
Directions
Warm Soba-Soup
Put water, kombu and dried shiitake mushrooms in a pot and heat.
Before it comes to a complete boil, take out the kelp, add dried bonito flakes and simmer over low heat for 20 minutes.
After 20 minutes, strain the soup stock through a colander.
4. Pour 350 ml of the dashi broth into a pot, add light soy sauce, dark soy sauce, mirin, and granulated sugar, and warm lightly.
Mushroom Soba Noodles
Cut all mushrooms into bite-size pieces.
Heat olive oil in a frying pan, add all the mushrooms except enoki mushrooms and saute over medium heat.
3. When the mushrooms begin to brown and lightly release their moisture and oil, add the enoki mushrooms and saute lightly, sprinkling lightly with salt at the end.
4. Heat the soba-tsuyu you just made and boil soba noodles (boil at the same time as warm soba noodles).
5. Transfer the soba noodles to a bowl, pour in the soba-tsuyu, add the stir-fried mushrooms, and top with long green onions.
#soba #recipe #mushroom