Wild Mushroom Broth With Buckwheat Noodles

• 1 teaspoon vegetable oil
• 1/2 pound morel mushrooms, cut into 1-inch bands
• 2 quarts wild mushroom broth (see recipe)
• 1/2 teaspoon soy sauce
• 1 pound soba (Japanese buckwheat noodles)
• 1/2 cup minced scallions

1. Heat the vegetable oil in a large saute pan.
2. Saute the morels over high heat until golden, about 3 to 5 minutes.
3. Set aside.
4. Pour the mushroom broth into a saucepan and simmer over medium heat until reduced by half, about 30 minutes.
5. Add the soy sauce and the noodles, stir well and simmer until tender, about 5 minutes.
6. Remove from heat.
7. Stir in morels.
8. Ladle into four bowls and garnish with scallions.

vegetable oil, morel mushrooms, wild mushroom, soy sauce, noodles, scallions

Taken from cooking.nytimes.com/recipes/8469 (may not work)