In Japan, soba noodles are a popular inexpensive fast food. When I was in Iwakuni, this was one of the cheapest meals in town. That being said, these buckwheat noodles in an aromatic and savory broth were delicious. Usually I had noodles with spinach. It was rare if a piece of chicken could be found in this steamy bowl.
6 Cups homemade chicken stock
6 Cremini mushrooms sautéed in butter un al dente
2 Teaspoons Mirin
1 Teaspoon dry sherry
1 Tablespoon soy sauce
½ Pound dried soba noodles
Sliced Japanese white radish1
Bunch of blanched spinach
2 Green scallions (sliced diagonally)
Add noodles to plenty of boiling water, separate and cook until softened, about 5 minutes. Drain but do not rinse.
Arrange noodles and spinach in each bowl. Ladle in hot soup stock and garnish with radish and scallions.
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