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.
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
How to Make It
Remove stems from mushrooms. Reserve stems. Slice mushroom caps into (1/4-inch) julienne strips; set aside.
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.
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.
Cook noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.
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.
OK I just wrote a 1 star review about another Asian noodle recipe, and this will be the last one so I wouldn't start feeling bad. *BUT* in Japan, where soba and miso have been consumed for centuries, they are not served together. Why? Because they don't go together! Try thick udon or ramen with miso based soup, they complement each other much better -- and more filling!
completely agree with bellymama. This dish was good but definitely was missing something. It just need a little more kick. Would suggest using non-low sodium broth, go heavy on the mushrooms, and add 1 to 2 extra Tbs of miso paste.
We made this dish thinking it would be a good "one pot" meal, but it just wasn't filling enough. We got sick of it before feeling full. If I make it again, I would serve at least a little something else with it -- maybe some baked egg rolls. In addition, I would reduce the amount of ginger and increase the amount of miso paste. Some minced carmelized onions might help give the broth a little more depth, too.
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