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Court and Duncan - Pork & Mushroom Broth

with Soba Noodles

Prep time: 1 hour    Cook time: 1 hour    Serves: 4

Ingredients

4 soft-boiled eggs

Toasted black and white sesame seeds and sliced spring onions, to serve

Soba Noodles

600g buckwheat flour, plus extra, to dust

150g plain flour

375ml soda water

1 tsp bicarbonate of soda

Pork & Mushroom Broth

12 shiitake mushrooms

2 tbs white miso

1 sachet powdered dashi stock

60ml light soy sauce

60ml rice wine vinegar

2 tbs mirin

8 garlic cloves, thinly sliced

1 white onion, thinly sliced

1 red bird’s-eye chilli, thinly sliced

2 meaty ham hocks, rind partly trimmed

250g oyster mushrooms, torn

125g enoki mushrooms

Method

  1. To make noodles, sift combined flours into a bowl. Stir in soda water until a dough forms. Roll out dough onto a lightly floured work surface and knead until smooth.
  2. Divide dough into quarters and keep covered. Using a rolling pin, flatten 1 portion until 5mm thick and about 12cm wide – nearly the width of your pasta machine. Set your pasta machine at its widest setting, then feed the dough through, narrowing the settings on your machine one notch at a time until you reach the thinnest setting. Pass through a spaghetti cutter and place on a lightly floured tray for 15 minutes. Repeat with remaining dough.
  3. To make broth, soak shiitake mushrooms in hot water for 10 minutes to rehydrate. Drain. Remove stems and slice.
  4. Place miso, dashi, soy sauce, vinegar, mirin, garlic, onion and chilli in a pressure cooker. Stir in 1L (4 cups) water.
  5. Add ham hocks. Secure lid and place over medium heat. Bring to pressure and cook for 1 hour.
  6. Release pressure and remove lid. Cool slightly.
  7. Remove ham hocks, shred meat and return to pan with broth. Add all mushrooms and set aside for 10 minutes to infuse.
  8. Bring a large saucepan of salted water to the boil. Add bicarb. Cook noodles, in batches, for 1 minute or until almost al dente. Drain. Rinse under cold water, separating and shaking the noodles as you go. Refresh in ice-cold water. Drain.
  9. Arrange noodles and mushrooms in serving bowls. Top with broth, vegetables and shredded ham. Garnish with an egg, spring onions and sesame seeds to serve.
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