MUSHROOM BROTH WITH BUCKWHEAT SOBA

This broth has plenty of satisfying umami notes. Mushrooms are roasted, then simmered with aromatics for a rich stock.

Serves 4

FOR THE BROTH

150G OYSTER MUSHROOMS AND 130G SHIITAKE MUSHROOMS, TORN IN HALF 2 TSP SUNFLOWER OIL

10G DRIED SHIITAKE MUSHROOMS 2 SPRING ONIONS, TRIMMED AND HALVED

1 GARLIC CLOVE, SLICED 3CM PIECE FRESH GINGER, PEELED AND SLICED

2 STAR ANISE

½ TSP CORIANDER SEEDS

FOR THE SOBA

200G BUCKWHEAT SOBA NOODLES

6 SHIITAKE MUSHROOMS, TRIMMED AND SLICED

1 TBSP SOY SAUCE OR TAMARI 1 TSP MIRIN OR RICE VINEGAR 3 BABY PAK CHOI, HALVED OR QUARTERED

TO SERVE

2 SPRING ONIONS, TRIMMED AND FINELY SHREDDED SHICHIMI TOGARASHI OR TOASTED SESAME SEEDS

1 Preheat the oven to 180°C (160°C fan oven) gas mark 4.

2 For the broth, toss the torn oyster and shiitake mushrooms in the sunflower oil and season. Tip onto a large baking tray and roast for 30 minutes, turning halfway through.

3 Scoop the roasted mushrooms into a large saucepan and add the rest of the broth ingredients. Add 750ml water and bring to the boil. Reduce to a simmer and cook over a low heat for 30 minutes. Remove from the heat and leave to cool or chill until ready to serve.

4 Cook the buckwheat noodles according to packet instructions. Drain and divide between 4 bowls. While the noodles are cooking, strain the cooled broth through a sieve into a clean pan, pressing down on the mushrooms. Bring the stock to a simmer, add the dried mushrooms and cook for 2-3 minutes until tender. Add soy sauce and mirin to taste. Add the pak choi and cook for 1 minute.

5 Ladle the broth over the noodles, dividing the mushrooms and pak choi evenly between the bowls. Scatter with spring onions and shichimi togarashi or sesame seeds to serve.