WILD MUSHROOM BROTH WITH BUCKWHEAT NOODLES

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Wild Mushroom Broth With Buckwheat Noodles image

Provided by Molly O'Neill

Categories     dinner, pastas, project, soups and stews, main course

Time 45m

Yield 2 main course servings or 4 first course servings

Number Of Ingredients 6

1 teaspoon vegetable oil
1/2 pound morel mushrooms, cut into 1-inch bands
2 quarts wild mushroom broth (see recipe)
1/2 teaspoon soy sauce
1 pound soba (Japanese buckwheat noodles)
1/2 cup minced scallions

Steps:

  • Heat the vegetable oil in a large saute pan. Saute the morels over high heat until golden, about 3 to 5 minutes. Set aside.
  • Pour the mushroom broth into a saucepan and simmer over medium heat until reduced by half, about 30 minutes.
  • Add the soy sauce and the noodles, stir well and simmer until tender, about 5 minutes. Remove from heat. Stir in morels. Ladle into four bowls and garnish with scallions.

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