Buckwheat Noodle Soup with Tofu, Wild Mushrooms, and Peas

By jjadin

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Ingredients

• 1 ounce dried porcini
• 2 cups boiling water
• 1 quart vegetable stock, garlic stock, or tamari bouillon
• 2 tbs soy sauce
• 2 tsp grated fresh ginger, to taste
• 6 ounces buckwheat soba noodles, broken
• 1/2 pound firm tofu, diced
• 1 1/2 cups fresh or frozen peas
• 6 tbs chopped cilantro, for garnish

Details

Servings 6

Preparation

Step 1

1. Place the dried mushrooms in a bowl and pour on the boiling water. Let sit for 15 minutes. Strain through a cheesecloth, reserving the soaking liquid. Squeeze the mushrooms over the strainer to extract all of the liquid. Rinse the mushrooms thoroughly in several changes of water and squeeze dry over the strainer. Pour the soaking water into a one quart measure and add enough water to measure three cups.

2. Combine the mushrooms, their soaking liquid, the stock, sou sauce, and ginger in a large soup pot and bring to a boil. Add the noodles, tofu, peas, and salt and pepper to taste. Simmer until the noodles are cooked al dente (about five minutes), adjust the seasonings, and serve, topping each serving with cilantro.