WILD MUSHROOM BROTH WITH BUCKWHEAT NOODLES

Steps:

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