Soba Noodles With Miso Broth
- 8 ounces shiitake mushrooms
- 9 cups fat-free, less-sodium chicken broth
- 1 (5-inch) piece peeled fresh ginger, sliced
- 1 whole garlic head, peeled and crushed
- 3 tablespoons yellow miso (soybean paste)
- 1 (14-ounce) package extrafirm tofu, drained and diced
- 1 tablespoon dark sesame oil
- 1/4 teaspoon crushed red pepper
- 12 ounces buckwheat soba noodles
- 1 1/2 cups shredded napa (Chinese) cabbage
- 1/2 cup shredded carrots
- 1/2 cup finely sliced green onions
- 2 tablespoons toasted sesame seeds
- 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 oil in a large nonstick skillet over medium-high heat. Add sliced mushrooms caps and pepper to pan; saute 3 minutes 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.
shiitake mushrooms, chicken broth, fresh ginger, garlic, yellow miso, sesame oil, red pepper, noodles, cabbage, carrots, green onions, sesame seeds
Taken from www.myrecipes.com/recipe/soba-noodles-with-miso-broth (may not work)