Matcha noodles with miso broth and a soft egg inspired by Gourmet Traveller.
Photography by Aimee Twigger.
- 4 eggs, at room temperature
- 2 tbsp tamari
- 1 tbsp finely grated ginger
- 100 gm shiro (white) miso paste (¼ cup)
- 150 gm mixed mushrooms, such as oyster and shiitake, thickly sliced
- 50 gm enoki mushrooms
- 1 bunch (about 300gm) spinach, trimmed
- Add additional vegetables to suit your taste (optional)
- 300 gm buckwheat flour, plus extra for dusting
- 100 gm plain flour (⅔ cup)
- 30 gm matcha powder, sieved
For matcha noodles, combine flours, matcha and ½ tsp fine salt in a large bowl and mix to combine.
Add 150ml water and mix with your fingertips. Gradually add another 150ml water, a little at a time, mixing until you have a soft but not sticky, dough (you may not need all the water).
Turn out onto a surface lightly dusted with buckwheat flour and knead until smooth (4-5 minutes).
Divide into 4 pieces and form each into a round. Roll each to a 2mm-thick rectangle, dusting generously with buckwheat flour as you go to prevent sticking.
Lightly dust top of dough to prevent sticking, then fold in half and cut into 2mm-wide noodles with a very sharp knife. Or put through the tagliarini cutter on a pasta machine. Carefully unfold noodles and toss in buckwheat flour to prevent sticking.
Cook eggs in a saucepan of boiling water for 7 minutes (for soft yolks), drain and run under cold water until cool enough to handle.
Meanwhile, bring tamari, ginger and 1.5 litres water to a simmer in a saucepan. Whisk 250ml of the hot ginger liquid in a bowl with miso to combine, return to pan and simmer for flavours to combine (4-5 minutes; do not boil). Add mushrooms and spinach and simmer until spinach is just wilted (30 seconds to 1 minute).
Blanch noodles in a large saucepan of boiling salted water until shiny and tender (30 seconds to 1 minute). Drain and divide among warmed serving bowls, then ladle broth, spinach and mushrooms over noodles. Crack eggs in half, scoop out of shells and add to bowls.