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Soba Noodles with Miso Broth

Photo: Jan Smith
Yield 6 servings (serving size: 2/3 cup noodles, 1 1/2 cups broth, 1/4 cup cabbage, about 1 1/2 tablespoons carrots, about 1 1/2 tablespoons onions, and 1 teaspoon sesame seeds)
Soba is a Japanese pasta made with buckwheat and wheat flour. For more heat, add 1/2 teaspoon crushed red pepper instead of 1/4 teaspoon. Although their tough texture makes them undesirable to eat, the shiitake stems are used to flavor the chicken broth, then discarded.

Ingredients

  • 8 ounces shiitake mushrooms
  • 9 cups fat-free, less-sodium chicken broth
  • 1 (5-inch) piece peeled fresh ginger, sliced
  • 1 whole garlic head, 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
  • 12 ounces buckwheat soba noodles
  • 1 1/2 cups shredded napa (Chinese) cabbage
  • 1/2 cup shredded carrots
  • 1/2 cup finely sliced green onions
  • 2 tablespoons toasted sesame seeds

Nutrition Information

  • calories 423
  • caloriesfromfat 21 %
  • fat 10 g
  • satfat 1.8 g
  • monofat 3 g
  • polyfat 4.3 g
  • protein 22.9 g
  • carbohydrate 63.1 g
  • fiber 7.7 g
  • cholesterol 0.0 mg
  • iron 9.9 mg
  • sodium 905 mg
  • calcium 142 mg

How to Make It

  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. 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.

  3. 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.

  4. Cook noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.

  5. Place 2/3 cup noodles into each of 6 shallow bowls; pour 1 1/2 cups hot broth mixture over each serving. 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.