Mirin is a sweet, low-alcohol wine that's used for seasoning dishes and can be found at most Asian supermarkets, but if you don't have it at home or don't want to buy it for the sake of this recipe, then substitute 2 to 3 teaspoons of sugar, mixing it with the soy sauce mixture before adding it in.
Note: The package of seaweed will most likely instruct you to rehydrate it first in water before using it, but since we are adding it to hot water, we can skip this step. If you were going to use it in a salad, then you'd want to follow the package instructions.
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- Yield:Serves 3 to 4
- Active time: 15 minutes
- Total time:15 minutes
- 4 cups homemade or store-bought low-sodium chicken broth
- 9 1/2 ounces dry buckwheat (soba) noodles
- ¾ pound large shrimp, peeled and deveined
- 2 tablespoons dried green seaweed (wakame)
- 3 1/2 ounces (1 package) enoki mushrooms, ends trimmed
- 2 tablespoons soy sauce
- 2 teaspoons mirin
- 1 tablespoon sesame oil
- Lime wedges, for serving
- 5 to 6 scallions, light green parts only, thinly sliced
- Sriracha, for serving
Heat the stock in a 12-inch skillet until it reaches an active boil. Add the noodles and cook until 2 minutes below cooking time according to the package instructions. Add the shrimp, seaweed, and enoki mushrooms, stirring to combine, until the shrimp have cooked through and the mushrooms and seaweed have softened, about 3 minutes.
Season with the soy sauce, mirin and sesame oil, stirring to combine. Finish with a generous squeeze of lime and a sprinkle of the scallions and divide among the serving bowls. Serve with Sriracha to taste.