Recipe

Soba Noodles In Vegetable-soy Hot Broth Recipe

	Grizzlybear / All my dishes 1 year, 9 months ago This was designed as a vegetarian dish. You may substitute chicken or shrimp for the tofu, if desired. Prep:20m Cook:30m Servings:24	Grizzlybear
	vegetarian

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Ingredients

For the soy-mirin base (to be made in advance):

2 T. soy sauce

1 t. mirin (sweet rice wine)

3/4 t. sugar

For the noodles:

2 T. vegetable oil, preferably grape seed

1 T. finely chopped fresh ginger

1 t. chopped fresh garlic

1 1/2 c. sliced shiitake mushrooms

1 c. broccoli florets

1/2 c. carrots, cut on the bias

1 c. snap peas

1/2 c. quartered tomatoes

2 T. soy-mirin base

5 c. vegetable broth or chicken broth

1 c. tofu, diced into 1/2-inch pieces (can substitute shrimp or chicken)

2 T. sliced scallions

1 lb. soba noodles, blanched in boiling, salted water (do not overcook)

Directions

To make the sauce: Place the soy sauce and mirin in a small saucepan. Slowly heat (do not boil). Add the sugar and stir to dissolve. Cool and reserve.

To make the noodles: In a sauté pan, heat the oil, ginger and garlic. Sauté until the garlic begins to soften. Add the mushrooms, broccoli and carrots. Cook on medium heat for 1 minute. Add the snap peas, tomatoes, soy-mirin base and vegetable or chicken stock.

Once warm, add the tofu and soba noodles. Heat through, add the scallions and place in a pot. Cover and serve.

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