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Soba Noodles In Shiitake-Shoyu Broth With Spring Vegetables

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Soba Noodles In Shiitake-Shoyu Broth With Spring Vegetables

Ingredients

  • 2 cups dried shiitake mushrooms
  • 1 piece kombu seaweed (6 to 8 inches long)
  • 1⁄2-inch piece fresh ginger, peeled
  • 4 garlic cloves, coarsely chopped
  • 8 cups water
  • 4 medium leeks, white parts only, tough outer layer discarded, halved lengthwise, and carefully cleaned
  • 3 tablespoons shoyu (japanese soy sauce; see headnote), plus additional as needed
  • 4 large eggs
  • 1 bunch thick asparagus, tough ends removed and lightly peeled
  • 1 tablespoon vegetable oil
  • kosher salt
  • 9 ounces soba noodles
  • 12 ounces soft tofu, cut into 1⁄2-inch cubes
  • 2 scallions, white and light green parts only, thinly sliced on the diagonal
  • toasted sesame oil
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Published 2014-09-09 13:28:56 (2 years ago).

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