Honshimeji Salad And Korean Buckwheat Noodles In Broth

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New Asian Cuisine
Nutrition per serving    (USDA % daily values)
CAL
404
FAT
25%
CHOL
120%
SOD
36%

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Ingredients for 4 servings

1/2 pound fresh Korean buckwheat noodles (naengmyun), cooked according to package instructions and shocked with ice or cool water (may substitute with Japanese soba)

1 teaspoon cooking oil

2 cups buckwheat sprouts (may substitute with daikon sprouts or bean sprouts)

1/3 cup shredded blanched large cap stems

2 tablespoons green scallions, julienne cut

1 tablespoon mushroom soy

1 teaspoon lemon juice

salt and pepper to taste

1/2 cup Honshimeji mushrooms, large caps separated from the stems and reserved, smaller ones kept separate and whole

3 cups chilled blanching liquid from the Honshimeji

1/4 cup mushroom soy

2 tablespoons lemon juice

3/4 cup flour

1/4 cup cornstarch

1 pinch baking soda

1 egg yolk

iced seltzer

salt and pepper

Button mushroom caps, deep fried in tempura

4 quail egg yolks

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