Ingredients Needed:
2 Cloves Garlic
1/2 Ounce Ginger
1 Shallot
1 Tbs. Olive Oil
1 Tbs. Sesame Oil
8 Ounces Mushrooms, any
1/2 Red Pepper
1 Zucchini, small
8 Ounces Soba Noodles*
| 4 Cups Vegetable Broth
2 Cups Water
2 Tbs. Yellow Miso Paste
2 Ounces Baby Spinach
8 Ounces Tofu, firm
1 Tbs. Soy Sauce
1 Tbs. Red Vinegar
1/4 tsp. Salt
1/8 tsp. Crushed Red Pepper, or more
Garnish- Sesame oil and sliced green onions.
|
* Soba noodles are a whole grain buckwheat noodle found in many Japanese recipes.
If you do not have access to this product you can simply substitute whole wheat spaghetti or whole wheat angel hair pasta.
| |
Boil noodles per manufacturers directions.
Strain cooked noodles and rinse under cold water.
Let noodles drain while making the soup.
| |
Peel garlic, shallot and ginger.
Place on cutting board and chop together using a large chefs knife.
No need to over-chop as slightly larger pieces will add texture to the dish.
| |
Gather mushrooms and wipe clean with a dish towel.
Cut mushrooms into medium size slices.
You can use all of one type of mushroom or any combination of what ever you like.
The mushrooms in the photo are shiitake, portobello and white button mushrooms.
| |
Slice zucchini into thin rounds.
Medium size dice on the red pepper.
| |
Miso is a well know Japanese condiment.
It comes in many flavors and textures depending on region and recipe.
Flavor, texture and aroma are determined by ingredients and fermenting process.
This particular photo is of a yellow miso paste.
It has a mild soy flavor with a slightly sweet aroma and taste.
| |
Dice tofu into medium size pieces.
Weigh spinach.
| |
2 Cloves Garlic
1/2 Ounce Ginger
1 Shallot
1 Tbs. Olive Oil
1 Tbs. Sesame Oil
Place both oils into a hot pan.
Place chopped garlic, ginger and shallot into pan.
Cook and stir for a minute; Ingredients will sizzle and give off a lightly cooked aroma.
| |
Add sliced mushrooms to the pan.
Cook and stir for another minute.
Mushrooms will absorb the oil and just start to cook.
| |
4 Cups Vegetable Broth
2 Cups Water
2 Tbs. Yellow Miso Paste
1/2 Red Pepper
1 Zucchini, small
Add the above 5 ingredients to the pan.
Bring liquid to a boil.
Boil for about 5 minutes.
| |
2 Ounces Baby Spinach
8 Ounces tofu, firm
1 Tbs. Soy Sauce
1 Tbs. Red Vinegar
1/4 tsp. Salt
1/8 tsp. Crushed Red Pepper, or more
Add the above 6 ingredients to the pan.
Boil and stir for one minute.
To Serve:
Place cooked soba noodles into a soup bowl.
Cover with the boiling hot soup.
Garnish each bowl this a drizzle of sesame oil and a few sliced green onions.
| |
Serving Size 1 Cup
Servings Per Recipe 11
Calories 146
Calories from Fat 40
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 0mg
Sodium 754mg
Total Carbohydrate 21g
Dietary Fiber 1g
Sugars 2g
Protein 8g
|
|
