Sofia Wood’s Soba Noodle Soup With Mushroom Dumplings
Every Friday, Sofia Wood shares her best cooking ideas here on Make it last. This week, she serves up a warming and delicious soup—perfect for cold winter days.
This week I thought I would give you a recipe that is slightly longer than the ones I usually share here, but trust me, this soba noodle and dumpling soup is wonderful and totally worth the effort. Soba noodles are made from buckwheat, which makes them naturally gluten free, and have a lovely nutty flavor. A warming, hearty and delicious soup to keep every cold at bay, enjoy!
Soba Noodle Soup With Mushroom Dumplings
Both the soup and dumplings can be served separately but are divine together. The first couple of dumplings will need a little bit of concentration but once you get the hang of it, it’s really very easy.
9,5 dl water
2 garlic cloves, crushed
4 cm fresh ginger, peeled and thinly sliced
1 dl Japanese soy sauce
1 tbsp dark Chinese soy
300 g soba (Japanese buckwheat noodles)
1 tbsp toasted sesame oil
1 tbsp toasted sesame oil
1 garlic clove, minced
80 g oyster mushrooms, finely diced
80 g shiitake mushrooms, finely diced
2 scallions, sliced
1/2 tsp Japanese soy sauce
12 circular Wonton or Gyoza wrappers
2 carrots, peeled and sliced julienne
50 g sugar snaps, sliced julienne
4 eggs, soft boiled
3 tbsp toasted sesame oil
Cress or coriander
Bring water, garlic and ginger to a boil in a saucepan, reduce heat and let gently simmer for 15 minutes. Add both soy sauces and set aside to steep.
Start to prepare the dumplings by heating sesame oil and garlic in a large skillet and cook until fragrant. Add finely diced mushrooms and cook over medium heat for 15 minutes until all the liquids have evaporated from the mushroom. Add sliced scallions and cook for another 3-4 minutes. Add soy and season to taste.
Set up your workspace for assembling the dumplings: a large cutting board, your Wonton or Gyoza wrappers, a small bowl of water and a pan lined with parchment paper.
One at a time, place the wonton wrappers on your cutting board. Spoon 1/2 tbsp of the mushroom filling into the middle of the wrapper (don’t overfill!) and with wet fingertips, wet the edge of the wrapper, fold over and press the edges together to seal. Place each dumpling on the pan with parchment paper and repeat until you have done all of the dumplings. Add the dumplings to a lined steamer basket, and steam for 8 to 10 minutes or until the wrappers become translucent.
While steaming the dumpling, prepare soba noodles in a separate saucepan, cooking al dente according to instructions on packet, usually about 5 minutes. Drain and add 1 tbsp of sesame oil. Set aside.
Reheat the broth and add the soba noodles. Divide into four separate bowls, add a couple of freshly steamed dumplings, carrots and sugar snaps, a softly boiled egg, some sesame oil and top with cress or coriander.
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