Hakurei Turnip Soba

Hakurei Turnip Soba

1 bunch Red Dog Farm Hakurei Turnips, just the Turnips
1 handful Red Dog Farm Hakurei Turnip leaves
2 oz. shiitake mushrooms (about 8 medium-sized mushrooms)
¼ cup light, untoasted sesame oil
1 ½ Tbsp. maple syrup or 1 Tbsp. molasses
¼ tsp. salt
½ lb. soba noodles
2 Tbsp. tamari or soy sauce
1 Tbsp. rice vinegar
¼ red pepper flakes, or more to taste
Optional: fresh cilantro and sesame seeds for garnish

Finely slice the handful of Turnip leaves. Slice Turnips into bite-size pieces. Remove shiitake stems and slice the tops thinly. In a skillet, warm 2 Tbsp. of the sesame oil over medium heat. Add the Turnips, mushrooms, and salt and sauté about 1 minute. Add the maple syrup (or molasses) and 2 Tbsp. of water. After about 5 minutes, the water will have evaporated and the turnips and mushrooms will be nicely glazed. Then add the sliced turnip greens and cook until wilted and dark green, about 1 more minute. Remove from heat. Cook soba noodles. (You can do this while the turnips and mushrooms are glazing.) To cook, boil water in a large pot, add soba noodles and cook about 7 minutes, or according to direction. Do not overcook the noodles. As soon as they’re done, drain the noodles and rinse in cold water. In a medium-sized bowl, mix the remaining 2 Tbsp sesame oil, the tamari or soy sauce, the rice vinegar, and red pepper flakes. Stir well and then add the drained noodles, tossing gently to coat the noodles well. Mix or top with glazed turnips and mushrooms.