Sublime Soba
I make this for lunch sometimes when I'm craving a hearty meal based on bone broth. Note that soba noodles usually contain a mixture of wheat and buckwheat to make them more pliable, but you can find 100% buckwheat noodles for a gluten-free option. They are more delicate than their counterpart.
Here's the quick version of the recipe for 2 servings:
2 ~3.3 oz bundles of organic 100% dried buckwheat soba noodles
3 cups organic chicken or grass-fed beef bone broth, preferably homemade.
5 dried shiitake mushrooms
1 packet instant Japanese dashi (check that it has no msg - Nijiya market has an excellent product under their own label. If you can't find that, 1/4 cup of dried bonito shavings can work)
1 tsp organic tamari
2 free range organic eggs
2 heaping tbsp of dried cut wakame seaweed
1/3 cup of carrots cut into matchsticks
optional - 1/3 cup firm organic tofu cut into matchsticks
optional - 1/3 cup sliced bamboo shoot
optional - fresh maitake, enoki or other asian mushrooms
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Simmer bone broth with dried mushrooms, carrot, tofu, tamari and dashi for 15-20 minutes.
Meanwhile, soak wakame for 10 min in cold water and drain. Set aside.
Boil eggs for 8 minutes, cool and peel and cut in half. Set aside.
Prepare buckwheat noodle according to directions on package, then run cold water over them and drain. Set aside.
When broth is ready taste and adjust seasonings -- you might want more salt or tamari. Fish out the dried shiitake and discard.
Add fresh mushrooms and bamboo shoots now to broth if using and cook a further 5 minutes.
Assemble the dish in a large bowl with high sides, preferably a ramen bowl as shown in my photo. First put in noodles, then broth, then arrange the other items on top.
Enjoy, and don't forget to slurp the noodles as you eat!