Soba noodles with seared oyster mushrooms and edamame has to be my all-time favourite mid-week meal. As I'm always experimenting with different recipes, I often don't make the same meal twice. Every rule has an exception though, and this dish has become a staple in my house as it's easy to whip up and is so delicious.
Bring a large pot of water to the boil.
Make the broth: Heat a large skillet and add the sesame oil, peanut oil, garlic, and ginger. Sautee on low heat for 2 minutes. Remove from heat, then add the remaining broth ingredients and stir to combine. Pour the broth into a separate bowl and set aside.
Sear the mushrooms: In the same skillet used to make the broth, add the mushrooms, 2 Tbsp of the broth, and 2 pinches of salt. Sautee on medium heat until all the liquid is absorbed and the mushrooms are seared and have turned a lovely reddish brown colour (approximately 10-15 minutes). Remove from heat and set aside.
Cook the noodles: Add the edamame to the pot of boiling water and boil for 2 minutes, then add the soba noodles and boil for an extra 4 minutes, or until the soba noodles have cooked. Drain and rinse well under cold running water (this will prevent the noodles from getting soft and mushy).
Return the drained noodles and edamame to the pot with half of the reserved broth, and toss to combine. Divide amongst serving bowls and top with the seared mushrooms, coriander, sesame seeds, and chives. Pour over the remaining broth. Slurp it up!