Matcha noodles with miso broth and soft egg

AT A GLANCE

  • Serves 4 people

These noodles are surprisingly simple to make - you can roll them out with a rolling pin or put the dough through a pasta machine. Either way, there's no need for endless folding and rolling. We've made thin noodles, but they could be cut thicker for a more rustic effect.

  • 4 eggs, at room temperature
  • 2 tbsp tamari
  • 1 tbsp finely grated ginger
  • 100 gm (¼ cup) shiro (white) miso paste
  • 150 gm mixed mushrooms, such as oyster and shiitake, thickly sliced
  • 50 gm enoki mushrooms
  • 1 bunch (about 300gm) spinach, trimmed
  • Furikake and shichimi togarashi (see note) and sesame leaves (optional), to serve
  •  
  • Matcha noodles
  • 300 gm buckwheat flour, plus extra for dusting
  • 100 gm (⅔ cup) plain flour
  • 30 gm matcha powder, sieved
01   For matcha noodles, combine flours, matcha and ½ tsp fine salt in a large bowl and mix to combine. Add 150ml water and mix with your fingertips. Gradually add another 150ml water, a little at a time, mixing until you have a soft but not sticky, dough (you may not need all the water). Turn out onto a surface lightly dusted with buckwheat flour and knead until smooth (4-5 minutes). Divide into 4 pieces and form each into a round. Roll each to a 2mm-thick rectangle, dusting generously with buckwheat flour as you go to prevent sticking. Lightly dust top of dough to prevent sticking, then fold in half and cut into 2mm-wide noodles with a very sharp knife. Or put through the tagliarini cutter on a pasta machine. Carefully unfold noodles and toss in buckwheat flour to prevent sticking.
02   Cook eggs in a saucepan of boiling water for 7 minutes (for soft yolks), drain and run under cold water until cool enough to handle.
03   Meanwhile, bring tamari, ginger and 1.5 litres water to a simmer in a saucepan. Whisk 250ml of the hot ginger liquid in a bowl with miso to combine, return to pan and simmer for flavours to combine (4-5 minutes; do not boil). Add mushrooms and spinach and simmer until spinach is just wilted (30 seconds to 1 minute).
04   Blanch noodles in a large saucepan of boiling salted water until shiny and tender (30 seconds to 1 minute). Drain and divide among warmed serving bowls, then ladle broth, spinach and mushrooms over noodles. Crack eggs in half, scoop out of shells and add to bowls, scatter with furikake and shichimi togarashi and serve hot.
NoteFurikake seasoning, a mix of bonito flakes, sesame seeds and nori, is available from Japanese grocers. Shichimi togarashi, a Japanese chilli blend, is available from Japanese grocers and Herbie’s Spices. Sesame leaves are available from select Asian grocers.

Topics:

SPINACH, BUCKWHEAT FLOUR, MISO, AUTUMN, JAPANESE, MATCHA, HEALTHY, EGGS, MAIN

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

May 2017

May 2017

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