Photograph of the finished Sansai soba

Japan · Mì soba rau rừng Sansai soba

Sansai soba

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Soba noodles Soba noodles 1.6 lb
  • Photograph of Fresh bamboo shoots Fresh bamboo shoots 14.1 oz
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 2.8 oz
  • Photograph of Burdock root Burdock root 11.3 oz
  • Photograph of Kombu seaweed Kombu seaweed 1.7 oz
  • Photograph of Soy sauce Soy sauce ⅔ cup
  • Photograph of Mirin Mirin ½ cup
  • Photograph of Fried tofu aburaage Fried tofu aburaage 8 pieces
  • Photograph of Spring onion Spring onion 4.2 oz

Method

  1. 1 Boil fresh bamboo shoots with the lid open for 20 minutes, then rinse with cold water to remove the bitterness.
  2. 2 Soak the shiitake mushrooms for 25 minutes, then reserve the filtered soaking liquid to use for making broth.
  3. 3 Cook kombu in water to make a broth, then season with soy sauce and mirin.
  4. 4 Simmer the bamboo shoots, burdock root, and mushrooms separately in a portion of broth for 15 minutes to allow the vegetables to absorb the flavors.
  5. 5 Simmering the vegetables separately keeps the broth clear; simmering them together results in a cloudy broth with an earthy taste.
  6. 6 Boil the soba noodles for 4 minutes, then rinse with cold water, blanch again in hot water, and pour in the broth along with the braised vegetables.

With an appliance

  • Microwave 34 min

    Replace step 4: Add the de-bittered bamboo shoots, burdock root, mushrooms, and some of the broth to a partially covered bowl and microwave at 800W for 9 minutes; reduce by about 6 minutes, the vegetables will be evenly tender and you won't need to stir, so the main broth will remain clear. Step 1 still involves boiling the bamboo shoots with the lid open for 20 minutes because a closed microwave doesn't help remove the bitterness.

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