Soba and Maitake Mushrooms in Soy Broth
['2 garlic cloves, peeled, crushed', '1 1" piece peeled ginger, thinly sliced', '1/2 cup reduced-sodium soy sauce', '1/2 cup dried wakame (optional)', '2 tablespoons vegetable oil', '1/2 pound maitake mushrooms, torn into large pieces', 'Kosher salt, freshly ground pepper', '8 ounces soba (Japanese-style noodles)', '4 baby turnips or radishes, trimmed, thinly sliced', '4 large egg yolks', '4 scallions, thinly sliced', '1 tablespoon toasted sesame seeds']
Bring garlic, ginger, and 4 cups water to a boil in a small saucepan; reduce heat and simmer 10 minutes. Add soy sauce and wakame, if using. Set broth aside.
Heat oil in a large skillet over medium-high heat. Add mushrooms; season with salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 10–12 minutes. Transfer to a large plate.
Meanwhile, cook soba in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Return reserved broth to a simmer.
Divide soba and broth among bowls; top with mushrooms, turnips, and egg yolks. Add scallions and sprinkle with sesame seeds.
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