Somen noodles in autumn broth
(from BlueFinger’s recipe box)
This dish can be made with as many, or as few, varieties of mushrooms as are available.
Source: Good WeekendServes 4 people
- 300g somen noodles
- 1.5L fish stock (unseasoned)
- 8cm kombu sea vegetable (optional), soaked in cold water for 15m, then very finely sliced
- 2 cups Jap pumpkin, peeled and cut into bite-sized wedges
- 2-4 fresh pine mushrooms, or any variety you prefer, sliced
- 12 fresh shiitake mushrooms, sliced, or 4 dried shiitake, boiled in water for 20mins and sliced finely
- 2T grated fresh ginger
- 1 cup yellow squash, cut in wedges
- 1/2 bunch green (spring) onions, grilled (optional) and cut in 3cm lengths
- 100ml mirin
- 3T shiro (white) miso mixed to a slurry with 1/2 cup of hot stock
- 3T fish sauce
- toasted sesame seeds, for serving
Bring a large pot of water to a rolling boil
Scatter in the noodles and stir to separate
Allow the water to return to a rolling boil, then pour 1 cup of cold water into the pot. Repeat this process twice more, then cook noodles for 3-4 mins
Check to see noodles are fully cooked, drain and rinse thoroughly in cold water, till slippery. Set aside.
Heat stock to a simmer. Add kombu, pumpkin, mushrooms and ginger. Simmer 10-15 mins.
To grill green onions, cut off roots and hollow green tops. Skewer and toast over open flame, or grill few mins each side (keep an eye). Makes sweet and smoky
Add squash, green onions, mirin, miso and fish sauce, adjusting to taste. Simmer gently 2 more mins.
Pour a kettle of boiling water over noodles to reheat, drain. Place noodles in deep bowls. Pour broth and contents over noodles, sprinkle w sesame seeds, serve