Very frustrating. The only reason I made this soup was so I could use these Beech mushrooms. The soup is easy to put together, looks pretty in the bowl, and tastes more complicated than it is. That’s right; it’s enchanting even without the mushrooms. As for the mushrooms, I sautéed them in a little butter and sea salt. A tip regarding the chicken broth; store bought unsalted chicken broth can be used for good soup or homemade chicken broth can be used for amazing soup. You decide, good or amazing. Hint: I went with amazing.
8 cups homemade chicken broth or store bought
1 ½” peeled fresh ginger, sliced very thin
¼ thinly sliced scallion or leak (white and light green parts only)
4 ounces soba (Japanese buckwheat) noodles
1 – 2 cups cooked chicken, shredded
Chinese chili sauce
Asian sesame oil
Bring the chicken broth, ginger, and scallions to a simmer over medium heat. Add pepper to taste and let the broth simmer for 10 minutes.
Meanwhile, bring a large pot of water to boil and add the soba noodles. Cook for 4 to 5 minutes or until just tender. Drain the noodles.
Next divide the chicken evenly into 4 bowls. Distribute the soba noodles among the bowls and ladle the chicken broth on top. Last, to each bowl add ½ teaspoon chili sauce and 1 teaspoon soy sauce. Drizzle with sesame oil. I leave the chili sauce, soy sauce, and sesame oil on the table so people can adjust the seasonings to their liking.
(Makes 4 large servings)