| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Japanese |
Soups, Japanese, Poultry, Ew |
10 |
Cups |
INGREDIENTS
| 8 |
oz |
Dried soba noodles |
| 8 |
c |
Homemade chicken broth |
| 1 |
tb |
Finely grated fresh ginger |
| 1/4 |
lb |
Fresh shiitake mushrooms, stems removed, slivered (about 1 cup) |
| 2 |
tb |
Sake or mirin |
| 2 |
tb |
Tamari or reduced-sodium soy sauce |
| 1 |
tb |
Rice-wine vinegar |
| 2 |
tb |
Miso paste |
| 1 |
c |
Packed spinach leaves, washed, dried & coarsely chopped |
| 4 |
|
Scallions, finely chopped |
| 1/4 |
c |
Grated daikon radish |
INSTRUCTIONS
In large pot, bring at least 3 qts water to a boil.
Slowly add soba. When water returns to a boil, add
1/2 c cold water. 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.) Drain and rinse well, working your fingers
through the strands to separate them. Set aside.
Combine chicken broth and ginger in the large pot and
bring to a boil. Reduce the heat to medium-low, add
mushrooms and simmer for 8 minutes. Add sake or
mirin, tamari or soy sauce and rice-wine vinegar. In
a small bowl, whisk a ladleful of the broth with miso
to dissolve it; return the mixture to the pot, along
with spinach. Simmer for 2 minutes more and remove
from the heat. Divide the noodles among soup bowls and
ladle the soup over the top. Garnish with scallions
and daikon.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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