Soba In Broth Recipes

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SOBA IN BROTH



soba in broth image

Make and share this soba in broth recipe from Food.com.

Provided by chia2160

Categories     Spinach

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

4 shiitake mushrooms, stemmed
cooking spray
salt, pepper
2 teaspoons sugar
3 tablespoons soy sauce
2 tablespoons mirin
10 ounces soba noodles
5 cups boiling water
2 teaspoons instant dashi stock
4 ounces firm tofu, diced
2 cups spinach leaves
2 scallions, sliced
1 sheet nori, cut into strips (optional)

Steps:

  • preheat broiler.
  • spray shiitake with cooking spray, season with salt and pepper, broil about 5 minutes until mushrooms are browned.
  • remove and slice.
  • stir sugar into soy sauce and mirin, set aside.
  • cook soba noodles according to package directions.
  • into boiling water add dashi.
  • add tofu and shiitake, simmer for 2 minutes.
  • add spinach.
  • place soba into 4 deep bowls.
  • spoon dashi over noodles sprinkle with scallions, garnish with nori.
  • pass soy sauce mixture alongside.

SOBA NOODLE SOUP



Soba Noodle Soup image

A bowl of soba is a beautiful, exotic and delicious centerpiece for a Japanese meal: the not-too-soft, nutty buckwheat noodles sitting in a mahogany broth - dashi - that's as clear and glossy as beef consommé, not only salty and umami-complex but sweet as well. My favorite variety, tamago toji, is egg-topped. When it's made right, the egg is almost foamy, soft-scrambled and tender, deliciously flavored by the dashi, a bit of which it absorbs.

Provided by Mark Bittman

Categories     dinner, soups and stews, appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 9

Salt
3 cups lightly packed shaved bonito flakes
3/4 cup soy sauce, preferably light (not low-sodium but usukuchi)
1/4 cup mirin
2 tablespoons sugar
1 sheet nori
4 eggs
About 1 pound soba noodles
1/2 cup chopped scallions

Steps:

  • Heat the oven (or a toaster oven) to 300. Bring a large pot of salted water to a boil. In another large pot, bring 10 cups of water to a boil; stir in the bonito flakes, turn off the heat and steep for 10 minutes, no more. Strain into a large bowl; discard the flakes.
  • Put the soy sauce, mirin, sugar and a pinch of salt in the pot you used to make the broth; bring to a boil. Let it boil for a minute, then add the bonito stock; bring it back to a boil, and transfer 6 cups to a separate pot and keep hot. (This will be the broth for the soup; what remains is for cooking the eggs.) Toast the nori in the oven until slightly crisp, about 5 minutes. Cut into quarters and set aside. Crack the eggs into a bowl or a large measuring cup with a spout and beat until frothy.
  • Cook the noodles in the boiling water until just tender, 3 to 4 minutes, then drain, quickly rinse under cold running water and drain again. Put a portion of noodles into each of four soup bowls. Using a circular pouring motion, slowly stream the eggs, 1/3 at a time, into the smaller amount of boiling broth; as the first third sets, add the second; as the second sets, add the third, then turn off the heat and let the eggs sit for a minute. In the meantime ladle the stock (the one without the eggs in it) over the noodles. Use a slotted spoon to scoop a portion of the egg into each bowl, garnish with the nori and scallions and serve.

Nutrition Facts : @context http, Calories 544, UnsaturatedFat 4 grams, Carbohydrate 95 grams, Fat 7 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 2 grams, Sodium 3861 milligrams, Sugar 7 grams, TransFat 0 grams

SOBA AND TOFU IN GINGER BROTH



Soba and Tofu in Ginger Broth image

A little broth goes a long way in this vegetarian Asian noodle dish -- and tofu and buckwheat soba noodles make it a protein powerhouse.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 13

1 bunch scallions (6 scallions), whites and greens separated, greens cut into 2-inch lengths and thinly sliced lengthwise
1 ounce ginger, peeled and sliced
2 garlic cloves, smashed
2 teaspoons reduced-sodium soy sauce, plus more for seasoning
1 tablespoon rice vinegar
Canola oil, for grill pan
1 package (14 ounces) extra-firm tofu, drained and pressed
Coarse salt and freshly ground pepper
6 ounces soba noodles
1 head baby bok choy (4 ounces), trimmed, thinly sliced on bias
4 ounces snow peas, trimmed, halved on the bias
1 red serrano chile, thinly sliced crosswise
1 teaspoon black sesame seeds, for garnish

Steps:

  • In a medium saucepan, combine scallion whites, ginger, garlic, soy sauce, rice vinegar, and 8 cups water; bring to a boil. Cover and reduce to a simmer. Cook until broth is flavorful, about 10 minutes.
  • Meanwhile, heat a grill pan over medium-high; lightly oil. Slice tofu in half; season with salt and pepper. Add tofu pieces to hot pan and cook, turning to grill all sides, about 15 minutes total. Remove from pan; once cool enough to handle, cut into small cubes.
  • Strain aromatics from broth with a slotted spoon; discard solids. Bring broth to a boil; add soy sauce and soba. Cook soba according to package directions. About 1 minute before the end of cooking, add bok choy, snow peas, and chile. Cook until veggies are tender-crisp. Add more soy sauce, if desired. To serve, place noodles in bowl with broth; top with tofu, scallion greens, and sesame seeds.

COLD SOBA BROTH



Cold Soba Broth image

This cold soba broth recipe, courtesy of chef Takashi Yagihashi (Takashi's Noodles), is used to make Natto Soba.Reprinted with permission from Takashi's Noodles by Takashi Yagihashi with Harris Salat, copyright 2009. Published by Ten Speed Press. Photo credit: Tyllie Barbosa 2009

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 4

5 cups Takashi's Dashi
1 1/4 cups Japanese soy sauce
1 1/4 cup mirin
3/4 cup packed katsuobushi (dried bonito flakes)

Steps:

  • In a large pot, bring dashi, soy sauce, and mirin to a boil over high heat. Immediately reduce heat to a simmer and add katsuobushi; simmer for 2 minutes. Remove from heat and let stand for 3 minutes.
  • Prepare an ice-water bath. Place a fine mesh strainer over a bowl. Strain dashi mixture into bowl and set bowl in ice-water bath until cool.

GINGERY BEEF BROTH WITH SOBA NOODLES AND BOK CHOY



Gingery Beef Broth With Soba Noodles and Bok Choy image

Make and share this Gingery Beef Broth With Soba Noodles and Bok Choy recipe from Food.com.

Provided by ratherbeswimmin

Categories     Asian

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

2 green onions
2 cups beef broth
fresh ginger, 2 inch piece peeled and thinly sliced
1 garlic clove, crushed
salt
1 tablespoon canola oil
2 baby bok choy, quartered
1/4 lb cremini mushroom, thinly sliced
5 ounces soba noodles
1 teaspoon soy sauce
hot sauce, such as Sriracha, for serving

Steps:

  • Thinly slice the green onions, reserving the white and pale green parts in one bowl and the dark green parts in a separate bowl.
  • In a large, heavy pot, combine the broth, 3 cups water, the ginger, garlic, and the white and light green parts of the green onion and bring to a boil over med-high heat.
  • Decrease the heat to low and simmer for 20 minutes.
  • Strain the liquid discarding the solids, and return the broth to the pot.
  • Season with salt and keep warm over low heat.
  • In a frying pan over med-high heat, warm the oil.
  • Add the bok choy and mushrooms and sauté, stirring frequently, until the vegetables begin to caramelize and soften, about 6 minutes; set aside.
  • Return the broth to a boil and add the soba noodles.
  • Cook, stirring occasionally, for 4 minutes.
  • Add the bok choy, mushrooms and soy sauce and stir to combine.
  • Serve, garnished with the dark green onions slices.
  • Pass the hot sauce at the table.

Nutrition Facts : Calories 114.9, Fat 2.7, SaturatedFat 0.3, Sodium 552.2, Carbohydrate 19.4, Fiber 0.4, Sugar 0.6, Protein 5.2

SOBA NOODLES IN BROTH WITH SPINACH AND SHIITAKES



Soba Noodles in Broth With Spinach and Shiitakes image

This dish is inspired by a recipe by Sonoko Kondo in her wonderful book "The Poetical Pursuit of Food" (Clarkson Potter, 1986). Soba noodles represent longevity in Japan because they are long and lean. When you eat them, slurp them without breaking the noodles.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, main course

Time 1h

Yield Four generous servings

Number Of Ingredients 8

1 ounce kombu seaweed
4 dried shiitake mushrooms
3/4 pound dried soba noodles
12 ounces spinach, stemmed and washed thoroughly, or 1 6-ounce bag baby spinach, rinsed
2 green onions, chopped
1 tablespoon sake
2 tablespoons mirin
2 to 4 tablespoons low-sodium soy sauce (to taste)

Steps:

  • Place the kombu and shiitakes in a large bowl, and cover with 4 1/2 cups hot water. Soak for 30 minutes. Place a strainer over a bowl and drain. Squeeze the mushrooms over the strainer, then rinse. Remove the mushroom stems and discard. Slice the caps thinly.
  • Meanwhile, cook the soba noodles. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, add the soba. As the water comes back to a boil, add 1/2 cup of cold water to prevent it from boiling over. Allow to come back to a boil again, and add another 1/2 cup of cold water. Check for doneness, and if necessary bring back to a boil one more time and add another 1/2 cup of cold water. The soba should be tender all the way through but al dente -- slightly firm to the bite. Transfer immediately to the ice water, and allow to cool for a few minutes, then drain.
  • Bring the water back to a boil, salt generously and add the spinach. Blanch for one minute, and transfer to a bowl of ice water. Drain, squeeze out excess liquid, and cut the squeezed bundle of spinach into four pieces.
  • Divide the noodles, spinach, mushrooms and green onions among four large soup bowls. In a saucepan, combine the soaking water from the kombu and mushrooms, the sake, mirin and soy sauce. Bring to a simmer. Taste and adjust seasonings. Pour over the ingredients in the soup bowls, and serve at once.

Nutrition Facts : @context http, Calories 342, UnsaturatedFat 1 gram, Carbohydrate 71 grams, Fat 1 gram, Fiber 3 grams, Protein 17 grams, SaturatedFat 0 grams, Sodium 1129 milligrams, Sugar 1 gram

SOBA AND MAITAKE MUSHROOMS IN SOY BROTH



Soba and Maitake Mushrooms in Soy Broth image

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

2 garlic cloves, peeled, crushed
1 1" piece peeled ginger, thinly sliced
1/2 cup reduced-sodium soy sauce
1/2 cup dried wakame (optional)
2 tablespoons vegetable oil
1/2 pound maitake mushrooms, torn into large pieces
Kosher salt, freshly ground pepper
8 ounces soba (Japanese-style noodles)
4 baby turnips or radishes, trimmed, thinly sliced
4 large egg yolks
4 scallions, thinly sliced
1 tablespoon toasted sesame seeds

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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