Mushroom and Beef Soba noodles

 

A soup chopped full of nutrition and comfort. 

Ingredients

1 Package (100g) Eryngii (King Trumpet)  
1 Package (100g) Bunashimeji 
100g Mizuna, or Arugula 
1/4 Onion 
200g Beef ( chopped) 
Soba noodles, Enough for 4 people 
1 Cup Tomato Juice 
3 Cups (700ml) Water 
 1 1/2 cup Mentsuyu, Japanese soup base ( made of Sake, mirin, soy sauce, kombi, and Katsuobushi) 

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Directions

1. Cut Eryngii Lengthwise into 8 Equal parts, Remove the base off of Bunashimeji and divide into small sections, Finley Slice 1/4 an Onion, and Chop up Mizuna ( or Arugula) 
2. In a pot, add in water, Mentsuyu Soup base, and the sliced Onion. Allow it to come to a boil then lower the heat to a simmer and add in mushrooms and beef until the beef is fully cooked. 
3. Add-In tomato Juice and allow the soup to come to a boil again. 
4. In another pot, boil Soba noodles until cooked 
5.  Serve noodles in 4 Bowls and Add Soup base to each Bowl, then finally garnishing with Mizuna. 

Recipe and video adapted from www.hokto-kinoko.co.jp