SOBA NOODLES WITH MISO BROTH
Make and share this Soba Noodles With Miso Broth recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 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; sauté 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.
Nutrition Facts : Calories 315.4, Fat 7.9, SaturatedFat 1.1, Sodium 588.4, Carbohydrate 52.3, Fiber 2.8, Sugar 2.6, Protein 15.3
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