VCE: Somen In Broth With Silken Tofu And Spinach

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The recipes for the stocks were posted sometime earlier. kathleen

 

* Exported from MasterCook *

 

Somen In Broth With Silken Tofu And Spinach

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison page 482

Serving Size : 2 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

3 cups Stock for Stir-Fries

OR Kombu Stock with Dried Mushrooms

(see separate recipes)

soy sauce -- few drops

preferably mushroom soy

1 tablespoon rice wine -- (mirin) or to taste

2 ounces somen

5 ounces silken tofu -- finely diced

(1/2 10-ounce package)

2 mushrooms -- thinly sliced

12 spinach leaves

cut into wide ribbons

1/2 teaspoon dark sesame oil

2 scallions -- thinly sliced

2 teaspoons toasted sesame seeds

Chili oil

 

SERVES 2

 

A light, brothy noodle dish - so simple and clean. A small cluster of

enoki mushrooms would make an aesthetically appealing garnish here - or use

one or two white mushrooms, thinly sliced.

 

Make the stock and taste it. You may need to build the flavor by adding a

little soy sauce and mirin to taste.

 

Cook the somen in plenty of boiling water until tender, 3 to 5 minutes,

adding cold water when it begins to foam to the top of the pot. Drain and

rinse thoroughly under cold water. Shake dry.

 

Add the tofu, mushrooms, spinach, and sesame oil to the stock and simmer

gently for about 3 minutes. Add the somen and simmer until it's heated

through. Divide between two bowls and garnish with the scallions and

sesame seeds. Add a few drops chili oil if you like the heat.

 

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