Backcountry Soba
Try this recipe—which tastes more complicated than it is—to add a boost to your next winter trip.
Photo by Kristina McCarthy
Recipe by Chef Alan Maniscalco and Shan Wickham of Rally Pizza
YIELD
About 2 servings
PREP TIME / COOK TIME
15 minutes / 15 minutes
INGREDIENTS
- 5 oz dried soba noodles, broken in half
- 1/4 cup sliced dried shiitake mushrooms
- 1 tbsp dried seaweed broken in tiny pieces
- 1 ounce freeze-dried soy beans
- 1 envelope instant miso soup
- 1 tbsp furikake and togarashi seasonings, combined
DIRECTIONS
1
Bring 3 cups water to a boil. Add dried mushrooms, seaweed and soy beans. Cover and turn off heat.
2
Allow ingredients to soak for 10-15 minutes.
3
Return water to a boil. Add noodles and stir to break up.
4
Boil lightly, stirring occasionally, until noodles are al dente.
5
Add miso soup mix and stir well.
6
Split into two bowls and top with seasoning.