Mod Veg Kitchen: Chilled Soba in Asian Broth

[Guest guest]

This sounds good any time of the year!

Ellen

 

* Exported from MasterCook Mac *

 

Chilled Soba in Asian Broth with Crunchy Vegetable Garnish

 

Recipe By : The Modern Vegetarian Kitchen, Peter Berley p172

Serving Size : 4 Preparation Time :0:00

Categories : Pasta Asian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups water

1 piece kombu -- 3-4 inch

4 dried shiitake mushrooms

6 tablespoons naturally brewed soy sauce

4 tablespoons mirin

3 tablespoons rice vinegar

1 piece ginger root -- 1-inch

- sliced into thin rounds

1/2 pound soba noodles

2 teaspoons toasted sesame oil

2 cups romaine lettuce -- shredded

1 cup carrot -- julienned

1 cup daikon radish -- julienned

1 scallion -- white and green part

- thinly sliced

1 sheet nori sushi -- toasted

- quartered lengthwise and

- cut crosswise into thin strips

 

This is one of the best dishes to pick me up during hot, sultry New

York City summers. A cool noodle salad and soup all in one, it's a

great way to replenish the minerals lost to the heat and humidity.

They broth will keep for up to a week in the refrigerator.

 

Combine the water and kombu in a pot and bring to a boil. Remove the

kombu and reserve for making a soup.

 

Add the mushrooms, soy sauce, mirin, vinegar, and ginger and simmer

gently, uncovered, for 45 minutes. Strain the broth and discard the

mushrooms and ginger. You should end up with 4 cups broth. Add water

if the broth has reduced too much or continue to simmer if the broth

needs further reduction Refrigerate the broth until it is well

chilled.

 

Bring a second large opt of water to a boil for the noodles and cook

them until al dente. Drain the noodles, rinse them under cold running

water, drain again, and toss them in a bowl with the oil.

 

Divide the noodles evenly among 4 deep bowls. Pour the cold broth

over the noodles and top with fresh lettuce, carrot, daikon, and

scallion. Sprinkle the nori strips over the vegetables and serve

immediately.

 

 

 

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Per serving (excluding unknown items): 248 Calories; 1g Fat (3%

calories from fat); 10g Protein; 56g Carbohydrate; 0mg Cholesterol;

482mg Sodium

Food Exchanges: 3 Starch/Bread; 2 1/2 Vegetable

 

 

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