Crispy Oyster Mushrooms on Cold Soba Noodles

Step 1

First, begin by blending together all of the ingredients for the herb dressing in a small blender, except for the water. Add the ice water as needed to thin out the dressing, then set to the side.

Step 2

Tear the oyster mushroom into bite sized pieces. Put a large pan on medium heat and add a generous glug of olive oil.

Step 3

Then, in batches, cook the oyster mushrooms until they are golden brown and crispy. This means tossing them in the oil to coat, and then letting them cook for about 3-4 minutes on each side. Add salt to taste, move them to a large bowl and set aside.

Step 4

Lastly, bring a large pot of water to a boil. Salt it liberally before adding in the soba noodles. Let them cook for about 4 minutes, then use tongs or a strainer to remove them from the pot. Keep the pot of water on the heat. Run the noodles under cold water until they are chilled.

Step 5

By this time the water in the pot should be back at a boil, add the eggs and boil for 6 minutes. Immediately remove them from the pot and submerge them in a bath of ice water.

Step 6

To plate, portion out the soba and mushrooms evenly onto two plates. Cut the eggs in half and add them to the plates. Either drizzle with the herb oil, or have it in a small bowl to the side for dipping. Top with optional chili oil and enjoy!