Soba Noodles With Miso Broth Food

SOBA NOODLES WITH MISO BROTH

Soba Noodles With Miso Broth image

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

Ingredients

8 ounces shiitake mushrooms
9 cups reduced-sodium fat-free chicken broth
peeled fresh ginger, sliced
1 whole head of garlic, 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 flakes
12 ounces buckwheat soba noodles
1 1/2 cups shredded napa cabbage (Chinese)
1/2 cup shredded carrot
1/2 cup finely sliced green onion
2 tablespoons toasted sesame seeds

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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