VCE: Soba In Broth With Spinach, Purple Dulse, And Silken Tofu

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* Exported from MasterCook *

 

Soba In Broth With Spinach, Purple Dulse, And Silken Tofu

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison page 483

Serving Size : 4 Preparation Time :0:00

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

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

Kombu Stock with Dried Mushrooms

(see separate recipe)

6 ounces soba

2 clumps dulse or wakame

1 slender carrot

thinly sliced on the diagonal

10 ounces silken tofu

diced into small cubes

2 cups small spinach leaves -- stems removed

2 scallions -- diagonally sliced

16 cilantro leaves

Chili oil

 

SERVES 3 TO 4

 

A very light, fresh, and pretty noodle dish. Purple-colored dulse, a kind

of seaweed, is gorgeous in the bowl. You can also use wakame, a similar

but slightly more substantial sea green. Take a few dried clumps of either

and soak them briefly in cool water. The leaves will open up. Separate

them if joined at the base.

 

Make the kombu stock and strain it carefully. Remove the stems from the

mushrooms and thinly slice the caps. Cook the noodles in plenty of boiling

water until tender but slightly undercooked since they will be reheated

later. Rinse under cold water. Cover the dulse with cool water and run

your fingers over it to loosen any tiny seashells or sand. Pull the leaves

apart with your fingers.

 

Bring the stock to a boil in a saucepan. Add the mushrooms and carrot and

simmer for 1 minute. Add the noodles and tofu and simmer very gently until

both are heated through, after several minutes. Finally add the spinach

and cook until the it's wilted. Divide the noodles among heated bowls,

then ladle the broth and vegetables over them. Drain the dulse and add it

to the bowls as well. Garnish with the scallions and cilantro and serve

with a few drops chili oil in each bowl.

 

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