Shiitake broth with soba noodles and charred leek

Shiitake has two lives: the cap, meaty and smoky, made for the pan, and the stem, too fibrous to eat but full of flavour. This broth uses both, for a comforting bowl that smells of autumn.

Serves 4 · Prep 15 min · Cook 35 min

Ingredients

• 300 g fresh shiitake
• 1.5 l water
• 1 piece of kombu, 10 cm (optional)
• 1 piece of ginger, 3 cm
• 4 tbsp soy sauce
• 2 tbsp mirin
• 2 leeks
• 300 g soba noodles
• 2 tsp toasted sesame oil
• 2 spring onions
• 1 tbsp sesame seeds

Method

1. Remove the shiitake stems and keep them. Slice the caps.
2. Put the cold water in a saucepan with the kombu, shiitake stems and sliced ginger. Heat gently for 20 minutes without boiling, then remove the kombu.
3. Strain the broth, add the soy sauce and mirin. Taste and adjust.
4. Cut the leeks into 4 cm pieces and char them in a dry pan for 6 minutes, until they show dark marks. Then fry the shiitake caps in the sesame oil for 3 minutes.
5. Cook the soba according to the packet and rinse under cold water. Divide into bowls, pour over the hot broth, add the shiitake and leeks, then the spring onion and sesame seeds.

Chef's tip

Never boil kombu: it turns bitter and slimy. And keep shiitake stems in the freezer through the week, they make the best broth there is.

Where to find this mushroom in Geneva

Mycotopia will grow shiitake in Geneva from autumn 2027, harvested to order for restaurants and home cooks. Discover our shiitake. Are you a chef or restaurant owner? Visit our page for professionals. To hear when we open, join the waiting list at the bottom of the page.

More recipes: all our mushroom recipes.