E2 Week: Mushroom Ginger Soba

Engine 2 food is undeniably some of the prettiest food I’ve ever made. I don’t get it–is it the technique? Because I’ve made dinners with all these ingredients before: soba noodles, baby bok choy, carrots, kale, mushrooms–but they weren’t as startlingly lovely as this.

The flavorings: a smidge of mirin, tamari, and rice vinegar weren’t quite enough to make this not bland, however. The garlic and ginger added something (and I tossed in red pepper flakes for fun), but I still needed to spice this up with Sriracha at the end. I’d love to make this again, but it needs a little flavor bump: maybe sautéing the garlic and ginger with the mushrooms would provide a flavor boost. Maybe even a dash of miso. Or just less broth, since the sauce calls for a full cup and a half.

At least now I have a lot of black sesame seeds. That should be fun! Now to remember to roast them first…

 

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