This is a great dish for when you are in the mood for a hearty soup but want something a bit exotic. You can use either plain soba noodles or buckwheat soba noodles depending on your preference.
1/4 cup soy sauce
1 Tablespoon brown sugar
1 Tablespoon chopped ginger
2 Tablespoons minced garlic
One package of soba noodles (around 12 oz.)
2 scallions, chopped
2 sheets of nori, shredded
Chile powder to taste
2 Tbsp. sesame oil
Toasted sesame seeds
Make the broth by adding the soy sauce, brown sugar, ginger, and garlic to 1 cup of water and placing over high heat.
Add the soba noodles to the broth and cook at a slow boil for 3-6 minutes, depending on the firmness of the noodles, which should be served al dente.
Transfer the noodles and broth into serving bowls, then top with chile powder, nori, scallions, and sesame oil. Garnish with orange zest, mushrooms, and sesame seeds as desired.
Heat scale: medium