Japanese · Dinner
Simmered Duck Buckwheat Noodles
Buckwheat soba noodles in a soy-mirin-dashi broth simmered with braised turkey thigh, dried shiitake mushrooms, and fresh ginger. Topped with scallions and nori strips, this Japanese comfort dish concentrates its umami-rich broth before the noodles are added.
$5
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
502Calories
39.8gProtein
13.1gFat
53.2gCarbs
10.8gSugar
4.8gFiber
2058mgSodium
84mgChol
2.9gSat Fat
612mgPotassium
68mgCalcium
3.2mgIron
0.8mcgVitamin B12
2.1mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
rich-umami
hidden-gems
Instructions
1
Prep
Cut the turkey thigh into bite-sized pieces. Thinly slice the scallion, grate the ginger, and rehydrate the shiitake in warm water for 10 minutes until softened.
2
Combine the dashi, soy sauce, mirin, and sugar in a saucepan over medium heat and simmer for 3 minutes until the sugar dissolves and steam rises steadily.
3
Add the turkey pieces and sliced shiitake to the simmering broth, reduce to medium-low heat, and simmer uncovered for 20 minutes until the turkey is fork-tender and no longer pink.
4
Increase heat to medium and simmer the broth for 8 minutes until it darkens and reduces by about a quarter, coating the back of a spoon lightly.
5
Cook the soba noodles in a separate pot of boiling water for 4 to 5 minutes until just tender with a slight bite, then drain and rinse briefly under cold water.
6
Plate
Place the drained noodles in a deep bowl, ladle the hot turkey broth and pieces over the top, drizzle with sesame oil, and scatter scallion, ginger, and nori strips over the bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g turkey thigh
- 3 cups720ml dashi
- 4 tbsp4 tbsp soy sauce
- 4 tbsp4 tbsp mirin
- 2 tsp2 tsp sugar
- 5 oz140g soba noodles
- 22 scallion
- 2 tsp2 tsp ginger-fresh
- 44 dried shiitake mushrooms
- 2 tsp2 tsp sesame oil
- 11 sheet nori
