Ease of Preparation: Moderate
Time of Preparation: 40 Minutes
Yield: 4 servings
Ingredients:
- 1 litre of clear or dark turkey stock (1 quart)
- 1 cup diced leeks (160 grams)
- 1 red jalapeno, minced
- ½ cup of sliced shiitake mushrooms (50 grams)
- 1 tablespoon chopped lemongrass, white parts only
- 2 kaffir lime leaves
- 1-tablespoon sugar (15 millilitres)
- ¼ cup champagne vinegar (60 millilitres)
- 2 tablespoons chopped Thai basil
- ¼ cup julienned granny smith apples (about 1 apple)
- 1 cup cooked soba noodles (200 grams)
- 2 tablespoons peanut oil (30 millilitres)
Method:
Sauté the leeks, jalapeno peppers, lemongrass and shiitake in the peanut oil until soft. Add the sugar and cook until caramelized, about 10 minutes, then deglaze the pan with the champagne vinegar and cook until evaporated. Add the turkey broth and kaffir lime leaves and simmer until reduced by one-third, season with salt and pepper.
Divide the soba noodles among four soup bowls, discard the lime leaves and ladle the broth into the bowls. Top with the apple and offer Soya sauce as a seasoning.