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2 14-gram packages dried shiitake mushrooms
2 cups boiling water
6 ounces dried soba noodles
1 tablespoon canola or vegetable oil
2 cloves garlic, peeled and minced
1 tablespoon grated ginger
½ bunch rapini, stems removed and coarsely chopped (about 1½ cups)
1 tablespoon sambal oelek chili paste
1 tablespoon soy sauce
1 teaspoon sesame oil
4 cups chicken or vegetable stock
1 large carrot, peeled and shredded
Thai basil and green onions (to garnish)
Place dried shiitake mushrooms in a bowl and cover with boiling water. Let sit until soft (about 20 to 30 minutes).
Carefully remove mushrooms, slice and reserve mushroom broth for later.
Meanwhile, cook soba noodles in a medium pot of boiling water for 6 to 7 minutes. Drain, rinse with cold water and set aside.
Heat oil in a large pot over medium-high heat and sauté the garlic and ginger until soft (about 2 minutes).
Add rapini, chili paste, soy sauce and sesame oil and continue to cook until rapini are wilted (about 3 to 4 minutes).
Add sliced shiitake mushrooms, mushroom broth, chicken broth and carrot.
Bring to a boil and reduce heat to medium and simmer for 5 to 6 minutes. To serve, divide soba noodles among bowls and top with hot soup.
Garnish with torn Thai basil leaves and sliced green onion.
Editor's note: An earlier version of the recipe incorrectly listed the amount of dried shiitake mushrooms.