Soba Noodles With Green Mustard Leaves And Tofu
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Asian | *melody, Asian – tof | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | Broccoli florets |
| 2 | c | Sliced carrots |
| 1 | c | Cauliflower florets |
| 15 | Mushrooms, sliced | |
| 1 1/2 | c | Fresh tofu, diced |
| 1 | c | Green mustard leaves, well |
| washed | ||
| 9 | oz | Soba noodles |
| 1 | c | Misoyaki sauce |
| Toasted sesame seeds, for | ||
| garnish | ||
| 3 | T | Sesame oil |
| Chili sauce, for | ||
| accompaniment |
INSTRUCTIONS
Seam all the vegetables, except mustard leaves, with tofu until al dente. Cook soba noodles until al dente; drain. Pour misoyaki sauce over noodles, add vegetables and mustard leaves; mix and season to taste. Garnish with sesame seeds and oil. Serve with good chili sauce. Recipe by: Asian Fusion - Wini Brugger Posted to CHILE-HEADS DIGEST by mhh@ior.com on Oct 11, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 298
Calories From Fat: 117
Total Fat: 13.3g
Cholesterol: 8.8mg
Sodium: 318.3mg
Potassium: 577.4mg
Carbohydrates: 38.2g
Fiber: 4.7g
Sugar: 5.4g
Protein: 10.5g