5 large dried Japanese shiitakes
9 cups homemade broth or bouillon
1 tablespoon grated fresh ginger
2 garlic cloves, pressed
4 oz/125 g dried soba (buckwheat noodles)
1 can straw mushrooms, drained
1 bunch watercress, coarse stems trimmed
4 oz/125 g fresh enoki mushrooms, trimmed
2 green (spring) onions, green tops inc., sliced
1/2 teaspoon sesame oil
Rinse the shiitakes.
In large pot over medium heat, bring broth to boil.
Add shiitakes, take pot from heat, cover, and let stand for 30 mins. Remove shiitakes, discard the stems, thickly slice caps.
Return the soup pot to medium heat. Stir in ginger, garlic, and sliced shiitakes; bring to simmer. Add soba, cover, and cook, stirring occasionally until the noodles are almost tender, about 4 mins.
Add the straw mushrooms and cook for 1 min. Stir in watercress, enoki mushrooms, onions, and sesame oil. Remove from heat, cover, and let stand for 1 min.
Serves 6.