Gourmet Traveller (Australia)

Matcha noodles with miso broth and soft egg

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These noodles are surprising­ly simple to make – you can roll them out with a rolling pin or put the dough through a pasta machine. Either way, there’s no need for endless folding and rolling. We’ve made thin noodles, but they could be cut thicker for a more rustic effect.

Prep time 25 mins, cook 10 mins

Serves 4 (pictured p82)

4 eggs, at room temperatur­e

2 tbsp tamari

1 tbsp finely grated ginger

100 gm ( 1/ cup) shiro (white) miso paste

4

150 gm mixed mushrooms, such as oyster and shiitake, thickly sliced

50 gm enoki mushrooms

1 bunch (about 300gm) spinach, trimmed Furikake and shichimi togarashi (see note) and sesame leaves (optional), to serve

Matcha noodles

300 gm buckwheat flour, plus extra for dusting 100 gm ( 2/ cup) plain flour

3

30 gm matcha powder, sieved

1 For matcha noodles, combine flours, matcha and ½ tsp fine salt in a large bowl and mix to combine. Add 150ml water and mix with your fingertips. Gradually add another 150ml water, a little at a time, mixing until you have a soft but not sticky, dough (you may not need all the water). Turn out onto a surface lightly dusted with buckwheat flour and knead until smooth

(4-5 minutes). Divide into 4 pieces and form each into a round. Roll each to a 2mm-thick rectangle, dusting generously with buckwheat flour as you go to prevent sticking. Lightly dust top of dough to prevent sticking, then fold in half and cut into 2mm-wide noodles with a very sharp knife. Or put

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