Edible Rooms: Spicy Lemongrass Soba Noodles with Field Mushrooms.
Fall is in the air! The leaves are turning a wee brown and the gold-tinted sunsets are an early sign that yes, indeed, this magical season has settled in. It’s kind of crazy how a couple weeks ago we couldn’t get enough of the beach but now, well, now we kinda want to cuddle up in a cozy corner and read a book.
So, since I’m assuming you can’t wait to eat something that gives you the warm fuzzies, I have something special for you; a recipe to make Spicy Lemongrass Soba Noodles with Field Mushrooms. It’s veggie friendly and delicious!
Want to make a bowl of it? Then come over to the kitchen for another recipe in my edible rooms series.
Spicy Lemongrass Noodles with Field Mushrooms.
Makes around 4 bowls
- 2 cloves of garlic
- 4 small shallots, minced
- 1 stalk of lemongrass, sliced (use only the core)
- 1 kaffir lime leaf
- 1 tsp chilli flakes (less if you don’t like too much heat)
- 1 tbsp minced ginger
- 4 cups veggie stock
- 8 oz soba noodles
- bunch of watercress
- shiitake, brown, chanterelle or any kind of fresh mushrooms
1. Cook the shallots, garlic and ginger until they brown a little bit, add lemongrass, chilli flakes, and the kaffir lime leaf, stir for a couple minutes and add the veggie stock. Let it simmer for about 20 minutes. Strain the broth and keep in the pot.
2. Wipe mushrooms with a tea towel or paper napkin (don’t wash them or they’ll lose tons of flavour). Slice them up. Wash watercress and set aside.
3. Cook the soba noodles according to package directions
4. Heat up the strained broth. In a bowl place watercress, mushrooms, and noodles and pour the piping hot broth over it. If you’re a daredevil you can sprinkle some chilli flakes on top. Serve and voila!
So now you know it, if you’re getting a little cold and need an early fall pick-me-up, grab a bowl of this fantabulous spicy soba concoction.
Buen provecho! The Artful Desperado.