Egg Noodles With Soy Broth Recipes
EGG NOODLES WITH SOY BROTH
This is a tasty, fast, cheap, infinitely variable broth-and-noodle combination. Its preparation is slowed down only by waiting for the water to boil. A key ingredient is ketchup; if you can't bear that thought, you can use tomato paste instead. There's also Sriracha, soy sauce, vinegar and sesame oil, all of which add character. The noodles I use are fresh egg pasta, but just about any kind of noodle can be used. Once you've made this once, you'll probably want to take it to a showier place. Cook thinly sliced shallot, ginger or garlic in a little peanut oil before adding the water for the "broth," or add sliced celery, bean sprouts, snow peas or sliced carrots to it. Switch to rice noodles, soba, ordinary dried pasta or mung bean threads if you like.
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil and salt it. In a smaller pot, bring 6 cups of water to a boil; once boiling, reduce heat so water bubbles gently.
- To the smaller pot add soy sauce, ketchup, vinegar, sesame oil if using and Sriracha or chile, along with a pinch of salt. Stir and let simmer.
- Add egg noodles to large pot; fresh noodles will be ready in just a couple of minutes; dried will take longer. When tender but not mushy, drain. Taste broth and add more soy, salt, vinegar or heat as you like. Divide noodles into bowls and pour hot broth over all.
Nutrition Facts : @context http, Calories 18, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 48 milligrams, Sugar 0 grams, TransFat 0 grams
SOBA AND MAITAKE MUSHROOMS IN SOY BROTH
This soup is trendy ramen's healthier sibling: The buckwheat in soba is nutritious and a good source of fiber (and it's flavorful, too).
Provided by Alison Roman
Categories Soup/Stew Mushroom Vegetarian Quick & Easy Low Cal High Fiber Dinner Lunch Healthy Noodle Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Bring garlic, ginger, and 4 cups water to a boil in a small saucepan; reduce heat and simmer 10 minutes. Add soy sauce and wakame, if using. Set broth aside.
- Heat oil in a large skillet over medium-high heat. Add mushrooms; season with salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 10-12 minutes. Transfer to a large plate.
- Meanwhile, cook soba in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Return reserved broth to a simmer.
- Divide soba and broth among bowls; top with mushrooms, turnips, and egg yolks. Add scallions and sprinkle with sesame seeds.
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