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Michael Natkin's Soba Noodles in Shiitake-Shoyu Broth with Spring Vegetables
SERIOUS EATS15Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups dried shiitake mushrooms
- 1 piece seaweed (kombu, 6 to 8 inches long)
- 1/2 inch fresh ginger (piece, peeled)
- 4 garlic cloves (coarsely chopped)
- 8 cups water
- 4 leeks (medium, white parts only, tough outer layer discarded, halved lengthwise, and carefully cleaned)
- 3 Tbsp. shoyu (Japanese soy sauce; see headnote, plus additional as needed)
- 4 large eggs
- 1 bunch asparagus (thick, tough ends removed and lightly peeled)
- 1 Tbsp. vegetable oil
- kosher salt
- 9 oz. soba noodles
- 12 oz. 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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