Garlicky Soba with Edamame and Shiitake - shiitake mushrooms

Method

• If using dried shiitake, add them to a small pot and cover them with water or beef stock.
• Bring to a boil, then reduce to a simmer, and allow them to reconstitute for 10-15 minutes until mushrooms are soft.
• Then remove the pot from the heat.
• Remove mushrooms from the liquid, remove stems, and thinly slice them.
• If mushrooms are fresh, remove stems and thinly slice.
• While mushrooms are reconstituting, bring a large pot of water to boil for the pasta.
• Bring a separate large skillet to medium heat for the sauce.
• While pans are preheating, combine the soy sauce, ginger, sriracha, honey, sesame oil, and fish sauce in a small bowl.
• Whisk together, taste, and add more honey and sriracha if youd like.
• Set aside.
• Add the pasta to the large pot once the water boils and add a light sprinkle of salt.
• Set the timer for 2 minutes less than the lowest recommended al dente cooking time that is listed on the package.
• While the pasta is cooking, add the garlic and 1/2 cup water (trust me) to the large sauce pan.
• This allows the garlic to gently steam without any fat or without browning.
• When the water is nearly evaporated, add the shiitake and stir for 2 minutes to warm through and soften.
• When the shiitake are soft (depending on your preference and whether you used fresh or dried), add the soy mixture and stir to combine.
• Turn the sauce to low to simmer while you finish the pasta.
• When the pasta timer goes off, add the edamame to the boiling water with the pasta and finish cooking the pasta and edamame together for 2 minutes.
• Then remove the pot from the heat.
• Drain off the water and rinse the pasta and edamame lightly with hot water to remove some of the starch.
• Add the cooked pasta and edamame to the shiitake soy mixture.
• Toss together, taste, and add more soy sauce or sriracha if youd like.
• Serve with pickled ginger and dashi flakes, if youre feeling super Asian.
• Otherwise, enjoy!