Buckwheat noodles with mushrooms and vegetables

Name: Buckwheat noodles with mushrooms and vegetables
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Ingredients: 10 pcs dried shiitake mushrooms; 1200 ml water; 450 g soba buckwheat noodles; 120 ml soy sauce; 80 ml mirin; 0.5 tsp sesame oil; 0.5 tsp sugar; 350 g potato; 120 g daikon; 1 pcs carrot; 1 pcs leek; 100 g button mushrooms; 450 g pumpkin; to taste salt; to taste black pepper

Soup with buckwheat noodles, mushrooms, pumpkin, and vegetables based on soy sauce.

Total: 1 h
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 621
Protein: 24 g
Fat: 2 g
Carbs: 131 g

Ingredients

for 4 servings

dried shiitake mushrooms10 pcs
water1200 ml
soba buckwheat noodles450 g
soy sauce120 ml
mirin80 ml
sesame oil0.5 tsp
sugar0.5 tsp
potato350 g
daikon120 g
carrot1 pcs
leek1 pcs
button mushrooms100 g
pumpkin450 g
saltto taste
black pepperto taste

Method

6 steps

Pour boiling water over the dried mushrooms and leave for 20-30 minutes to soften, then remove them and slice, and strain the mushroom broth.
Add soy sauce, mirin, sugar, and sesame oil to the pot with the mushroom broth and bring to a boil.
Add the sliced potato, daikon, carrot, and pumpkin, and cook over low heat until the vegetables are soft.
Add the sliced mushrooms, button mushrooms, and leek, and cook for another 5 minutes.
Separately boil the soba noodles according to the package instructions and rinse with cold water.
Divide the noodles into bowls and pour the hot vegetable broth with mushrooms and vegetables over them.