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Soba in chicken broth
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| Artist: |
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| Categories: |
Asian, Chicken, Chinese, Ethnic, Exotic, Japanese, Poultry, Soups & Stews |
| Yield: |
10 |
| Rating: |
0 |
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Ingredients:
| 8
| oz | Dried soba noodles | | 8
| cup | Homemade chicken broth | | 1
| tbsp | Finely grated fresh ginger | | 1/4
| lbs | Fresh shiitake mushrooms | | | -stems removed, slivered | | | -(about 1 cup) | | 2
| tbsp | Sake or mirin | | 2
| tbsp | Tamari or reduced-sodium | | | -soy sauce | | 1
| tbsp | Rice-wine vinegar | | 2
| tbsp | Miso paste | | 1
| cup | Packed spinach leaves | | | -washed, dried & coarsely | | | -chopped | | 4
| | Scallions, finely chopped | | 1/4
| cup | Grated daikon radish |
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Procedures:
| 1 | In large pot, bring at least 3 qts water to a boil. | | 2 | Slowly add soba. | | 3 | When water returns to a boil, add ?c cold water. | | 4 | Repeat steps of returning water to a boil and adding cold water 2 or 3 times, until the noodles are just tender (it will take 5 to 7 minutes total). | | 5 | Drain and rinse well, working your fingers through the strands to separate them. | | 6 | Set aside. | | 7 | Combine chicken broth and ginger in the large pot and bring to a boil. | | 8 | Reduce the heat to medium-low, add mushrooms and simmer for 8 minutes. | | 9 | Add sake or mirin, tamari or soy sauce and rice-wine vinegar. | | 10 | In a small bowl, whisk a ladleful of the broth with miso to dissolve it; return the mixture to the pot, along with spinach. | | 11 | Simmer for 2 minutes more and remove from the heat. | | 12 | Divide the noodles among soup bowls and ladle the soup over the top. | | 13 | Garnish with scallions and daikon |
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