| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Japanese |
|
4 |
servings |
INGREDIENTS
| 1 |
|
Kombu strip -; (7" long) |
| 1/2 |
c |
Bonito flakes; (fish flakes) |
| 2 |
tb |
Low-sodium soy sauce |
| 3 1/4 |
tb |
Mirin; (Japanese rice wine) |
|
|
Juice of 1/4 lime |
| 6 |
oz |
Soba noodles; cooked al dente, |
|
|
And rinsed |
| 1 |
sm |
Chayote; julienned |
| 1 |
md |
Carrot; peeled, julienned |
| 1 |
c |
Kaiware sprouts |
| 3/4 |
c |
Enoki mushrooms |
| 1 |
sm |
Daikon radish; peeled, julienned |
| 1 |
tb |
Freshly grated ginger |
INSTRUCTIONS
Wipe kombu with a damp cloth. In a medium stockpot, combine 4 cups of water
and the kombu and bring to a boil. Using a slotted spoon, remove the kombu.
Add the bonito flakes, and remove the pot from the heat. Allow the flakes
to settle to the bottom of the pot, and strain the broth. Add the soy
sauce, mirin, and lime juice. Divide the noodles among four bowls. Divide
the vegetables evenly among the four bowls. Pour in the dashi, top each
bowl with a little grated ginger, and serve immediately. Makes 4 servings.
Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe from
Martha Stewart, "Martha Stewart's Healthy Quick Cook" (Clarkson N. Potter,
1997; $32.50)
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Recipe by: Martha Stewart
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