Garlicky Soba with Edamame and Shiitake

If using dried shiitake, add them to a small pot and cover them with water or beef stock. Bring to a boil, then reduce to a simmer, and allow them to reconstitute for 10-15 minutes until mushrooms are soft. Then remove the pot from the heat. Remove mushrooms from the liquid, remove stems, and thinly slice them. If mushrooms are fresh, remove stems and thinly slice.

While mushrooms are reconstituting, bring a large pot of water to boil for the pasta. Bring a separate large skillet to medium heat for the sauce.

While pans are preheating, combine the soy sauce, ginger, sriracha, honey, sesame oil, and fish sauce in a small bowl. Whisk together, taste, and add more honey and sriracha if you’d like. Set aside.

Add the pasta to the large pot once the water boils and add a light sprinkle of salt. Set the timer for 2 minutes less than the lowest recommended al dente cooking time that is listed on the package.

While the pasta is cooking, add the garlic and 1/2 cup water (trust me) to the large sauce pan. This allows the garlic to gently steam without any fat or without browning. When the water is nearly evaporated, add the shiitake and stir for 2 minutes to warm through and soften. When the shiitake are soft (depending on your preference and whether you used fresh or dried), add the soy mixture and stir to combine. Turn the sauce to low to simmer while you finish the pasta.

When the pasta timer goes off, add the edamame to the boiling water with the pasta and finish cooking the pasta and edamame together for 2 minutes. Then remove the pot from the heat. Drain off the water and rinse the pasta and edamame lightly with hot water to remove some of the starch.

Add the cooked pasta and edamame to the shiitake soy mixture. Toss together, taste, and add more soy sauce or sriracha if you’d like.

Serve with pickled ginger and dashi flakes, if you’re feeling super Asian. Otherwise, enjoy!