Soba Noodles with Miso Broth

Submitted by: Courtney
Recipe by: Adapted from a Cooking Light Recipe

For more heat, add 1/2 teaspoon crushed red pepper instead of 1/4 teaspoon. Although their tough texture makes them undesirable to eat, the shiitake stems are used to flavor the broth, then discarded.

Remove stems from mushrooms. Reserve stems. Slice mushroom caps into (1/4-inch) julienne strips; set aside.

Combine stems, broth, ginger, and garlic in a large saucepan; bring to a boil. Reduce heat, and simmer 15 minutes. Strain broth through a sieve into a bowl; discard solids. Add miso to broth, stirring well with a whisk. Add tofu. Cover and keep warm.

Heat a large nonstick skillet over medium-high heat. Add sliced mushrooms caps and pepper to pan; sauté 3 minutes in a little water or until browned. Add to broth mixture.

Cook noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.

Place 2/3 cup noodles into each of 6 shallow bowls; pour 1 1/2 cups hot broth mixture over each serving. Garnish each serving with 1/4 cup cabbage, about 1 1/2 tablespoons carrots, about 1 1/2 tablespoons onions, and 1 teaspoon sesame seeds.

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