8ozfresh wild mushroomscut into differently shaped bite-sized pieces so you can tell which is which
½cupsoy sauceor to taste
Tiny pinch of crushed red pepper flakes
4ozfresh wild greensshredded
Kosher saltto taste
Serving
20ozcooked soba noodles5 oz per person
Toasted sesame oil
Chopped fresh cilantro
A few nasturtium flowerspictured, but optional
Instructions
Bring the first 7 ingredients to a simmer in a tall 4 quart saucepot. Simmer for 20 minutes or until the vegetables are tender.
Add the greens and cook for a minute more.
Taste the soup and gauge the seasoning. If you used chicken stock from a package it may not need any seasoning. If you use homemade stock you’ll probably need a pinch or two of kosher salt.
Soba noodles
I like to cook the soba noodles in lightly salted water in advance, rinse them in cool water, then toss in a little sesame oil to coat and hold them until I need them. The can be stored in the refrigerator in a covered container for a day or two. To serve the noodles can be portioned into bowls, reheated quickly, covered in the microwave to take the chill off, and you can ladle the (very hot) soup, vegetables and mushrooms over the top.
Drizzle the soup with sesame oil if using (no need to garnish with it if you toss the noodles in some) along with the chopped cilantro (if using). Garnish with a few nasturtium flowers and serve with chopsticks.
Notes
I made this with oyster mushrooms and a blend of others I had. Some other mushrooms that will be good are: