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Soba noodle soup with shiitake and rapini

Servings: 6

Ready time: 1 hour, 5 minutes


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.

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