Cold Soba In Dashi With Shredded Vegetables

I do not know what you feel, but I never cease to be grateful to these disciples. I am grateful for the record of every mistake they ever made, and for every blunder they ever committed, because I see myself in them. How grateful we should be to God that we have these Scriptures, how grateful to Him that He has not merely given us the gospel and left it at that. How wonderful it is that we can read accounts like this and see ourselves depicted in them, and how grateful we should be to God that it is a divinely inspired Word which speaks the truth, and shows and pictures every human frailty.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Seafood	Japanese		4	Servings

INGREDIENTS

1		Piece kombu seaweed -, 2"
2	T	Bonito flakes, fish flakes
5	t	Soy sauce
3	t	Mirin
		Juice of 1/4 lime
1		Soba noodles -, 7 1/2 oz
		green or plain
1		Carrot, peeled
6	oz	Daikon radish, peeled
1		Beet, peeled
4	oz	Japanese cucumber, peeled or
		julienned
1/2	oz	Snow peas or radish shoots
2		Napa cabbage leaves
		julienned
		Fresh grated ginger, for
		garnish

INSTRUCTIONS

To make the dashi, bring 3 cups water to a boil in a small saucepan.
Wipe off the kombu, add to the boiling water, and let boil for 3
minutes. Add the bonito flakes, remove from the heat, and let sit for
30 minutes. Strain, then add the soy sauce, mirin, and lime juice;
chill.  Bring a large pot of salted water to a boil over high heat. Add
noodles, and cook until al dente, about 5 minutes. Drain in a
colander, and rinse with cold water to stop cooking.  Using a vegetable
peeler, shave the carrot into long strips. Use a  Japanese turning
slicer to cut the daikon radish and the beet into  beautiful curls, or
cut into a fine julienne with a chef's knife of  mandolin.  Divide the
noodles among four bowls. Divide the cut carrot, radish,  beet,
Japanese cucumber, snow pea shoots, and napa cabbage leaves
attractively among the bowls. Pour in the dashi top each bowl with a
little grated ginger, and serve immediately.  Makes 4 servings.
Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"  Per serving: 21
Calories (kcal); trace Total Fat; (2% calories from  fat); 1g Protein;
4g Carbohydrate; 0mg Cholesterol; 451mg Sodium Food  Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat;  0 Other
Carbohydrates  Recipe by: Martha Stewart  Converted by MM_Buster v2.0n.

A Message from our Provider:

“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 12 Calories From Fat: <1 Total Fat: <1g Cholesterol: 0mg Sodium: 231.6mg Potassium: 71.8mg Carbohydrates: 2.8g Fiber: <1g Sugar: <1g Protein: <1g