Take some good old canned vegetable broth - 5 cups. Pour it in a medium stock pot.
Add three cups of water. Bring to a simmer.
Add 1.5 ounces of dried shitake mushrooms, 1/4 cup thinly sliced ginger, 1 lemongrass stalk, and two 6" strips of kombu. Simmer, covered, for half an hour or until the shitakes are good and cooked through.
Remove the shitakes with a hand strainer, slice into 1/4" strips after removing the stems. Set aside. Add tamari and rice wine vinegar to the broth to taste, as well as salt. Strain the remainder of the broth through a strainer, reserve the broth and discard the solids.
Heat a medium sized pot of salted water to a boil. Cook 1-2 cups of snow peas until tender, 30 seconds. Remove with hand strainer and set aside. Cook 2 nicely sliced carrots (thin rounds) until tender, 2 minutes, remove with hand strainer, set aside. Cook 1.5 cups of yam diced in 1/2" cubes, 3-5 minutes, strain, set aside. Cook 2 cups of cored and thinly sliced Napa cabbage, 1.5 minutes, remove with hand strainer, set aside.
Bring water back to a boil, cook one package of buckwheat soba noodles. When al dente, drain. Put some of the vegetables, noodles, and some cubed tofu (optional) to a boil. Pour the veggie broth over the top. Bask in the heady steam, enjoy the visuals of the brightly colored and still slightly crisp vegetables, then dig in.
Leftovers - put the veggies in one container, the broth in another, and the noodles in yet another. Reheat as a soup OR -
warm the veggies and noodles in a frying pan together, season with soy sauce, salt and pepper. Pour one - two beaten eggs over the top. Flip once the eggs have settled (or stick in the oven under a broiler). Street noodles meets fritatta - I LOVE these leftovers.
Other options - instead of tofu, add some nicely cooked salmon or chicken to the broth for variety.
I love this recipe, oh so much.
Add three cups of water. Bring to a simmer.
Add 1.5 ounces of dried shitake mushrooms, 1/4 cup thinly sliced ginger, 1 lemongrass stalk, and two 6" strips of kombu. Simmer, covered, for half an hour or until the shitakes are good and cooked through.
Remove the shitakes with a hand strainer, slice into 1/4" strips after removing the stems. Set aside. Add tamari and rice wine vinegar to the broth to taste, as well as salt. Strain the remainder of the broth through a strainer, reserve the broth and discard the solids.
Heat a medium sized pot of salted water to a boil. Cook 1-2 cups of snow peas until tender, 30 seconds. Remove with hand strainer and set aside. Cook 2 nicely sliced carrots (thin rounds) until tender, 2 minutes, remove with hand strainer, set aside. Cook 1.5 cups of yam diced in 1/2" cubes, 3-5 minutes, strain, set aside. Cook 2 cups of cored and thinly sliced Napa cabbage, 1.5 minutes, remove with hand strainer, set aside.
Bring water back to a boil, cook one package of buckwheat soba noodles. When al dente, drain. Put some of the vegetables, noodles, and some cubed tofu (optional) to a boil. Pour the veggie broth over the top. Bask in the heady steam, enjoy the visuals of the brightly colored and still slightly crisp vegetables, then dig in.
Leftovers - put the veggies in one container, the broth in another, and the noodles in yet another. Reheat as a soup OR -
warm the veggies and noodles in a frying pan together, season with soy sauce, salt and pepper. Pour one - two beaten eggs over the top. Flip once the eggs have settled (or stick in the oven under a broiler). Street noodles meets fritatta - I LOVE these leftovers.
Other options - instead of tofu, add some nicely cooked salmon or chicken to the broth for variety.
I love this recipe, oh so much.
No comments:
Post a Comment