Wild Mushroom Broth with Soba Noodles

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Wild Mushroom Broth with Soba Noodles

Wild Mushroom Broth with Soba Noodles

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Introduction

Using low-temperature cooking to make broth is a magnificent way to obtain a juicy soup bursting with flavour but without losing any nutritional properties. Here we will make a broth using vegetables and wild mushrooms that provide us with a variety of flavours and an end result that is close to the intense broths made with miso typical of oriental cuisines.

Ingredients

200 g mushrooms
200 g Portobello mushrooms
200 g mirepoix (equal parts of onion, carrot, leek and celery)
1 l mineral water
100 g soba noodles (Japanese noodles made with buckwheat)
50 g soy beansprouts
1 petsay (Napa cabbage)
1 leaf of Chinese cabbage
Purple shiso
Green shiso

What you need

Induction cooktop with temperature control

Preparation

Wild mushroom broth
To complete as a noodle dish
To complete as a consommé

General Information

85ºC / 3h 30min.
Soy
4 servings

Preparation

Wild mushroom broth
To complete as a noodle dish
To complete as a consommé

Step 1

Clean the mushrooms and the mirepoix vegetables and cut into quarters (set aside 4 pieces of mushrooms to be sliced raw). Add to the water and cook at 85ºC for 3 hours and 30 minutes.

Step 2

Strain, add salt to taste, and set to one side. Put a few mushrooms and carrots to one side to complement the dish.

Step 1

Chop the Chinese cabbage, the petsay and the raw mushrooms previously set to one side. Also chop some of the cooked mushrooms and carrots.

Step 2

Boil the soba noodles with salt until al dente.

Step 3

Put the hot noodles into a dish and complement with raw sliced mushrooms, the beansprouts, Chinese cabbage and petsay. Also add the carrots and the mushrooms boiled in the stock. Serve the dish covering the noodles with the hot broth (80ºC) and decorate with green shiso.

Step 1

Boil the soba noodles with salt until al dente.

Step 2

Place in the base of the dish the boiled noodles and the cut vegetables (all in a smaller quantity than in the previous case). Fill the bowl with the very hot broth (80ºC). Decorate with assorted complements such as purple shiso leaves and sliced radishes.

Notes

The dish can be complemented with Jang sauce or soy sauce.
The mushroom broth can also be made sous vide, in which case we must remember to freeze the water beforehand in order to be able to vacuum-pack it together with the vegetables and the wild mushrooms.
Any vegetables left over from the cooking can be used to make purées.

Did you know…?

Soba means “buckwheat” in Japanese and is also the word used to give these long, dark noodles made using buckwheat flour their name.