Japanese Soba Bowl Recipes
JAPANESE SHRIMP AND SOBA NOODLES
Sizzling shrimp and veggies top off tasty noodles. Looks like it came from an Asian restaurant but takes only 30 minutes in a common skillet.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Cook and drain noodles as directed on package.
- Meanwhile, heat 12-inch nonstick skillet over medium-high heat. Add oil; rotate skillet to coat bottom. Add shrimp, garlic and gingerroot; cook and stir about 3 minutes or until shrimp are pink and firm. Remove from skillet.
- Add carrots, green beans, 1 cup of the broth, the soy sauce and sugar to skillet. Heat to boiling. Cover and cook over medium heat 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
- Stir in shrimp and lemon juice. Mix cornstarch and remaining broth until smooth; stir into shrimp mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Divide noodles among bowls. Top with shrimp mixture.
Nutrition Facts : Calories 335, Carbohydrate 51 g, Cholesterol 160 mg, Fiber 7 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1140 mg
JAPANESE SOBA BOWL
Steps:
- 1. make the broth Place soy sauce, 1 tablespoon each brown sugar, chopped ginger and chopped garlic, plus 1 cup water, in a pot over high heat. Next, divide 20 shiitake mushrooms into stems and caps. When soy mixture is at a boil, add caps, reduce heat and simmer 10 minutes. Remove caps; reserve. Add stems plus 5 cups water, bring to boil, reduce heat and simmer covered, 30 minutes. Discard stems. 2. cook the soba Bring a pot of salted water to a boil (if the soba noodles have salt as an ingredient, omit it from the water), add a 10- to 11-ounce package of soba, reduce to a simmer, and cook until the noodles are firm but with no crunch (similar to al dente pasta), about 3 to 6 minutes. Drain and rinse well with cold water, then divide soba into four bowls. Use a twirling motion with tongs to form soba into nest shapes. 3. spoon in tofu and mushrooms The Japanese prefer silken tofu, which has a custard-like texture. Drain a 1-pound container of silken tofu, place in bowl, heat in microwave on high for 1 minute, then scoop out with a tablespoon, dividing equally among bowls. "Tile" reserved mushroom caps off-center on top of tofu. 4. sprinkle seaweed and scallions Nori, the dark-green pressed seaweed in sushi rolls, gives this dish a hint of the sea. Cut a half sheet of it into matchstick-size strips with scissors. Sprinkle over tofu. Slice two green onions on an extreme bias; divide evenly among bowls. 6. add spice powder A variation on the traditional seven-spice powder is to put out dainty dishes of the mixture's key ingredients: sesame seeds, chili powder and tangerine zest. Add a pinch of each to the broth and stir.
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