Japanese · Dinner
Duck Buckwheat Noodle Soup
Poached turkey breast and shiitake mushroom in a soy-kombu-dashi broth with buckwheat soba noodles, scallion, and nori. Finished with sesame oil and a soft-boiled egg half, delivering dashi depth, mirin sweetness, and savoury seaweed notes.
$6
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
486Calories
50.6gProtein
11.4gFat
47.3gCarbs
6.1gSugar
3.6gFiber
1875mgSodium
330mgChol
2.6gSat Fat
870mgPotassium
95mgCalcium
3.8mgIron
1.1mcgVitamin B12
3.5mgVitamin C
protein-rich
gluten-free-adaptable
rich-umami
hidden-gems
Instructions
1
Prep
Slice turkey breast thin against the grain, slice mushroom and scallion, and soft-boil the egg in simmering water 6 minutes until just set, then peel and halve.
2
Simmer
Bring kombu-dashi, soy sauce, mirin, and ginger to a simmer over medium heat 3 minutes until fragrant, then slide in turkey and mushroom to poach medium-low 5 minutes until turkey turns opaque white.
3
Boil
Cook soba noodles in boiling water over high heat 4 minutes until tender with slight bite, then drain and rinse briefly under cold water.
4
Plate
Place noodles in a deep bowl, ladle hot broth with turkey and mushroom over top, garnish with scallion, nori, and egg half, drizzle sesame oil, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g turkey breast
- 5.2 oz150g soba noodles
- 2 1/2 cups577ml kombu-dashi
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sesame oil
- 22 scallion
- 3.2 oz90g shiitake mushroom
- 22 sheet (4g) nori
- 22 eggs
- 1 tsp1 tsp ginger-fresh
