japanese soba noodles

a few months ago i was perusing domino magazine and came across this delicious looking soba recipe. i made it tonight for the second time for some friends and it was pretty great. a nice winter soup (minneapolis is supposed to get six inches of snow tonight! the heat wave was such a tease...)

i couldn't take photos of my end result, but i wanted to post the recipe. domino's are better anyway. here's my translation:

1. broth:
combine 1/4 c. soy sauce and 1 tbsp. each of brown sugar, chopped ginger and chopped garlic (use fresh!) and 1 c. water in pot. bring to boil.
separate 20 shiitake mushrooms into stems and caps. add caps to boiling soy mixture, reduce heat and simmer 10 min.
remove caps and save for later.
add 5 c. water and shiitake stems. bring to boil, then reduce heat and simmer, covered, 30 min. toss stems.

2. noodles:
cook 10-11 oz. package soba al dente.
drain and rinse well.
arrange into nest shapes with tongs in separate bowls.

3. spoon tofu and mushrooms
drain 1 lb. container silken tofu and nuke on high heat for 1 min.
scoop tofu onto soba nests, add mushroom caps to each bowl.

4. spinkle seaweed and scallions (and cilantro! my addition...very good.)
cut a few sheets of nori (pressed green seaweed) into matchstick sized strips.
cut green onions on an extreme bias.
sprinkle both into bowls.

5. ladle in broth!

makes four servings.

1 comment :

  1. Yum, yum, and yum. Thank you again. Now lets start cross-stitching!


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