Teriyaki Mushroom Noodle Bowls Recipe
Prep Time:
35 minutes
Cook Time:
55 minutes
Servings:
Ingredients
  • 1 ½ pounds mixed cluster or long-stemmed mushrooms (oyster, maitake, king trumpet)
  • 3 tablespoons olive oil
  • 1 ¼ teaspoons sea salt, divided
  • ¼ cup + 1 tablespoon rice vinegar, divided
  • 1 teaspoon sugar
  • 1 small Asian pear, peeled and cut into julienne strips
  • ½ cup julienned daikon radish
  • 2 large eggs
  • 4 scallions, trimmed and roughly chopped
  • ½ cup soy sauce
  • ⅓ cup mirin
  • ¼ cup sake
  • 3 tablespoons brown sugar
  • 1 tablespoon peeled and grated fresh ginger
  • 2 large cloves garlic, smashed
  • 12 ounces dried soba noodles
  • 1 tablespoon toasted sesame oil
  • ¼ cup dried nori seaweed strips
  • 2 tablespoons toasted sesame seeds
Directions
  1. Preheat the oven to 400 F.
  2. Line a baking sheet with parchment paper.
  3. Pull or shred the mushrooms into thin strips.
  4. Toss the mushroom shreds with the olive oil and 1 teaspoon sea salt in a large bowl.
  5. Spread the mushrooms in a single layer on the baking sheet and roast for about 25 minutes until the edges are crispy, stirring a few times.
  6. While the mushrooms roast, whisk together ¼ cup rice vinegar, the sugar, and ¼ teaspoon sea salt in a medium bowl.
  7. Add the Asian pear and daikon, tossing to coat.
  8. Cover the mixture to pickle and set aside at room temperature.
  9. Bring a pot of water to a boil.
  10. Carefully lower the eggs one at a time into the pot.
  11. Set a timer for 6 minutes and cook the eggs at a gentle boil.
  12. While the eggs cook, prepare a bowl with ice cubes and cold water.
  13. Immediately remove the eggs from the pot with a slotted spoon and submerge in the ice bath. Let sit for 5 minutes.
  14. Peel and halve the eggs.
  15. Heat a pot over medium-high heat and add the scallions to dry-char for about 2 minutes.
  16. Lower the heat and add the soy sauce, mirin, sake, brown sugar, ginger, and garlic.
  17. Simmer the teriyaki sauce for about 10 minutes until syrupy.
  18. Strain the sauce through a fine-mesh sieve set over a heat-proof container, pressing on the solids before discarding.
  19. Set aside 2 tablespoons of the teriyaki sauce, then return the sauce to the pot.
  20. Add the roasted mushrooms, gently tossing to coat. Keep warm.
  21. Cook the soba noodles according to package instructions, then immediately drain under cold running water to stop the cooking and remove extra starch.
  22. Shake excess liquid from the noodles, then return them to their cooking pot along with the reserved teriyaki sauce, sesame oil, and remaining tablespoon of rice vinegar. Toss to coat and gently reheat.
  23. To assemble, twirl a mound of soba at the bottom of each bowl.
  24. Top with the teriyaki mushrooms.
  25. Add a mound of the pickled pear and daikon.
  26. Finish with a soft-boiled egg half, the nori strips, and toasted sesame seeds to serve.