Soba Noodles With Miso Broth |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Cooking Light, MARCH 2006 Ingredients:
8 ounces shiitake mushrooms |
9 cups reduced-sodium fat-free chicken broth |
peeled fresh ginger, sliced |
1 whole head of garlic, peeled and crushed |
3 tablespoons yellow miso (soybean paste) |
1 (14 ounce) package extrafirm tofu, drained and diced |
1 tablespoon dark sesame oil |
1/4 teaspoon crushed red pepper flakes |
12 ounces buckwheat soba noodles |
1 1/2 cups shredded napa cabbage (chinese) |
1/2 cup shredded carrot |
1/2 cup finely sliced green onion |
2 tablespoons toasted sesame seeds |
Directions:
1. Remove stems from mushrooms. Reserve stems. Slice mushroom caps into (1/4-inch) julienne strips; set aside.
2. Combine stems, broth, ginger, and garlic in a large saucepan; bring to a boil. Reduce heat, and simmer 15 minutes.
3. Strain broth through a sieve into a bowl; discard solids. Add miso to broth, stirring well with a whisk. Add tofu. Cover and keep warm.
4. Heat oil in a large nonstick skillet over medium-high heat. Add sliced mushrooms caps and pepper to pan; sauté 3 minutes or until browned. Add to broth mixture.
5. Cook noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.
6. Place 2/3 cup noodles into each of 6 shallow bowls; pour 1 1/2 cups hot broth mixture over each serving.
7. Garnish each serving with 1/4 cup cabbage, about 1 1/2 tablespoons carrots, about 1 1/2 tablespoons onions, and 1 teaspoon sesame seeds.
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