Matcha noodles with miso broth and soft egg
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