Soba Noodles In Vegetable-soy Hot Broth |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 24 |
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This was designed as a vegetarian dish. You may substitute chicken or shrimp for the tofu, if desired. Ingredients:
for the soy-mirin base (to be made in advance) |
2 t. soy sauce |
1 t. mirin (sweet rice wine) |
3/4 t. sugar |
for the noodles |
2 t. vegetable oil, preferably grape seed |
1 t. finely chopped fresh ginger |
1 t. chopped fresh garlic |
1 1/2 c. sliced shiitake mushrooms |
1 c. broccoli florets |
1/2 c. carrots, cut on the bias |
1 c. snap peas |
1/2 c. quartered tomatoes |
2 t. soy-mirin base |
5 c. vegetable broth or chicken broth |
1 c. tofu, diced into 1/2-inch pieces (can substitute shrimp or chicken) |
2 t. sliced scallions |
1 lb. soba noodles, blanched in boiling, salted water (do not overcook) |
Directions:
1. To make the sauce: Place the soy sauce and mirin in a small saucepan. Slowly heat (do not boil). Add the sugar and stir to dissolve. Cool and reserve.
2. To make the noodles: In a sauté pan, heat the oil, ginger and garlic. Sauté until the garlic begins to soften. Add the mushrooms, broccoli and carrots. Cook on medium heat for 1 minute. Add the snap peas, tomatoes, soy-mirin base and vegetable or chicken stock.
3. Once warm, add the tofu and soba noodles. Heat through, add the scallions and place in a pot. Cover and serve.
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