This soup is trendy ramen’s healthier sibling: The buckwheat in soba is nutritious and a good source of fiber (in a flavorful maitake mushroom soy broth, too).
- 2 garlic cloves, peeled, crushed
- 1 1” piece peeled ginger, thinly sliced
- ½ cup reduced-sodium soy sauce
- ¼ cup dried wakame (optional)
- 2 tablespoons vegetable oil
- ½ pound maitake mushrooms, torn into large pieces
- Kosher salt and freshly ground black pepper
- 8 ounces soba (Japanese-style noodles)
- 4 baby turnips or radishes, trimmed, thinly sliced
- 4 scallions, thinly sliced
- 1 tablespoon toasted sesame seeds
Bring garlic, ginger, and 4 cups water to a boil in a small saucepan; reduce heat and simmer 10 minutes. Add soy sauce and wakame, if using. Set broth aside.
Heat oil in a large skillet over medium-high heat. Add mushrooms; season with salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 10–12 minutes. Transfer to a large plate.
Meanwhile, cook soba in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Return reserved broth to a simmer.
Divide soba and broth among bowls; top with mushrooms, turnips, and egg yolks. Add scallions and sprinkle with sesame seeds.