- Cook the noodles in boiling salted water for 10 minutes. Strain and put into a greased casserole. Slice the mushrooms and the onion and saute in butter until tender. Add to the noodles. Mix in most of the cheese, reserving some for sprinkling over the top.
- Heat Butter in a wok. Add in garlic and saute them. Add in the mushrooms. Add in Chilli Sauce, Soy Sauce, Vinegar and pepper powder.
- King trumpet mushrooms, mushrooms, garlic, shimeji mushrooms and 9 more Cucumber Noodles with a Dijon Tarragon Vegan Cream Sauce Rawmazing oil, fresh tarragon, water, Himalayan salt, lemon juice, red miso and 9 more.
On a bed of glass noodles, dressed in Asian flavours with spring onions, garlic sauteed shimeji mushrooms make a very quick and easy vegetarian meal. Ingredients Serves 2. 2 cups glass noodles, prepared (use soba, ramen, vermicilli, even spaghetti) 1 1/5 cup shimeji mushrooms, washed. 1 clove garlic, finely chopped. 2 T vegetable oil. Shiitake mushrooms have a meaty texture and earthy flavor that is bound to please both vegetarians and carnivores alike! The beech and enoki mushrooms add visual appeal and a mix of textures. The recipe makes just enough sauce to coat the vegetables, but feel free to double the sauce ingredients if you'd like extra to serve over rice or noodles.
Ankake Soba is Soba noodle soup that is thickened with starch. The thick soup not only keeps the dish hot much longer than regular noodle soup, but also coats the noodles with tasty soup in every bite. The soup includes a variety of mushrooms, which add a lot of Umami flavor. Hot and savory soup makes it a perfect hot noodle dish in the cold season.
The mushrooms for Ankake Soba can be anything you like. We chose Shiitake, Shimeji, and Maitake mushrooms. Shiitake and Shimeji are becoming very popular in American cuisine, and they may be found at local stores. Shiitake has a distinctive aroma and is often used in soups. Shimeji is a cluster of small mushrooms and has a milder flavor, and it is easy to throw in dishes like stir-fry and stews. Maitake also grow in a cluster, and have flat caps. It has a stronger savory flavor and texture. Enoki mushroom would also work beautifully, but even button mushrooms would do well.
The combination of several mushrooms gives the soup a burst of flavor by itself, but supplementing with animal-based broth will enhance the taste even further, giving more complexity. You can use our original Dashi recipe, but you might make it a little stronger by adding more Katsuobushi bonito flakes.
Just like any other noodle recipes, it is important to finish cooking the soup and noodles at the same time to be able to serve the dish very hot. It is a good idea to heat water for cooking Soba while making the soup. Once the cooking is done, serve quickly. Using lua with c++. And then slurp the hot noodles away!
- 3-4 Shiitake mushrooms
- 1/2 packet Shimeji mushrooms
- 1/2 packet Maitake mushrooms
- 1/2 Naganegi white long onion
- 3 cups (720 ml) Dashi
- 3 Tbsp Soy Sauce
- 3 Tbsp Sake
- 3 Tbsp Mirin
- 1/4 tsp salt
- 2 Tbsp water
- 2 Tbsp Katakuriko potato starch
- 2 bunches dried Soba
- Shichimi Togarashi hot chili pepper(optional)
- Slice Shiitake thinly. Break apart Shimeji and Maitake into small bunches of mushrooms.
- Cut long onion into 2' long pieces. Slice vertically into the center, but not cut through. Take out the middle part of the onion, flatten the outer layers, and slice very thinly. Put the sliced onion in the water for 10 minutes, then strain. (The middle part of the onion can be used for some other dish)
- Heat Dashi at medium heat, add Soy Sauce, Sake, Mirin and salt, and heat to just before a boil. Add all the mushrooms and cook for a few minutes until they become soft. Combine water and potato starch together in a small bowl, and mix well. Add the slurry to the soup slowly while stirring constantly. Keep it warm at low heat.
- Cook dried Soba according to the package. Put one serving of Soba in a bowl and pour the soup over. Top with sliced onion. Sprinkle Shichimi pepper if you like.