Soba noodles with minced veal and mushrooms

For 4 people
Preparation: 10 min
Cooking: 25 min

Ingredients

500 g minced veal
1 small broccoli
1 sweet potato
2 carrots
200 g dehydrated black mushrooms
250 g Paris mushrooms
1 lime
2 stalks of Chinese chives
1 stick of lemongrass
1 l of dashi (Japanese stock)
8 cl of soy sauce
3 tbsp. mirin
1 cm fresh ginger
1 red bird's eye chili
400 g soba noodles
80 g minced Chinese cabbage
1 tbsp. tablespoon olive oil
A few fresh coriander leaves

Preperation

1/ Cut the stalk and remove the small broccoli florets. Peel the sweet potato and cut it into pieces. Plunge the sweet potato pieces and the broccoli florets into a pan of salted water for about 10 to 12 minutes, until tender. Peel and cut the carrots into thin sticks.

2/ Clean, cut and cut the mushrooms into strips. Rehydrate the black mushrooms for about 15 minutes.

3/ Squeeze half the lime and cut the other half into thin slices. To book. Rinse and cut the Chinese chive stalks into thin sticks and the lemongrass stick into very thin slices. Deseed the chilli and cut it into thin rings. To book.

4/ In a saucepan, bring the dashi to a boil with the soy sauce, lime juice, mirin, grated fresh ginger, lemongrass, Chinese chives and red pepper (with or without the seeds depending on the desired taste ). Cover and lower the heat to keep the broth warm.

5/ In a frying pan, heat the olive oil and brown the minced veal for 6 to 8 minutes. To book.

6/ Immerse the soba noodles in a pan of boiling salted water and cook the noodles for about 4 to 5 minutes then drain them.

7/ In the hot broth, place the minced veal, carrots, broccoli and sweet potato, add the mushrooms, Chinese cabbage and lime slices. Continue cooking for 3 to 4 minutes.

8/ Serve the soba noodles in bowls and pour the broth with the minced veal and the vegetables. Sprinkle with a few chopped fresh coriander leaves just before serving!