Soba In Chicken Broth
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Japanese | Ew, Japanese, Poultry, Soups | 10 | Cups |
INGREDIENTS
| 8 | oz | Dried soba noodles |
| 8 | c | Homemade chicken broth |
| 1 | T | Finely grated fresh ginger |
| 1/4 | lb | Fresh shiitake mushrooms |
| stems removed slivered | ||
| about 1 cup | ||
| 2 | T | Sake or mirin |
| 2 | T | Tamari or reduced-sodium |
| soy sauce | ||
| 1 | T | Rice-wine vinegar |
| 2 | T | 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
A Message from our Provider:
“Christian ARE better BECAUSE they are forgiven.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 65
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 86.6mg
Potassium: 270.2mg
Carbohydrates: 15.4g
Fiber: 2.2g
Sugar: <1g
Protein: 3.2g