- 2 garlic cloves, peeled, crushed
- 1 1″ piece peeled ginger, thinly sliced
- 1/2 cup reduced-sodium soy sauce
- 1/2 cup dried wakame (optional)
- 2 tablespoons vegetable oil
- 1/2 pound maitake mushrooms, torn into large pieces
- Kosher salt, freshly ground pepper
- 8 ounces soba (Japanese-style noodles)
- 4 baby turnips or radishes, trimmed, thinly sliced
- 4 large egg yolks
- 4 scallions, thinly sliced
- 1 tablespoon toasted sesame seeds
- Bring garlic, ginger, and 4 cups water to a boil in a small saucepan; reduce heat and simmer 10 minutes. Add soy sauce and wakame, if using. Set broth aside.
- Heat oil in a large skillet over medium-high heat. Add mushrooms; season with salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 10–12 minutes. Transfer to a large plate.
- Meanwhile, cook soba in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Return reserved broth to a simmer.
- Divide soba and broth among bowls; top with mushrooms, turnips, and egg yolks. Add scallions and sprinkle with sesame seeds.