Soba Noodles With Shiitakes Broccoli And Tofu Recipes

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SOBA NOODLES WITH SHIITAKES AND EDAMAME



Soba Noodles with Shiitakes and Edamame image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
2 tablespoons vegetable oil
12 ounces shiitake mushrooms, stemmed and sliced
12 ounces soba noodles
1 cup frozen shelled edamame
1 bunch cilantro (about 2 cups leaves)
1 bunch mint (about 1 cup leaves)
1 bunch scallions, roughly chopped
1 1/2 tablespoons soy sauce
1 1/2 tablespoons rice vinegar (not seasoned)
1 tablespoon Sriracha (Asian chile sauce)
1 1/2 teaspoons toasted sesame oil

Steps:

  • Bring a large pot of salted water to a boil. Meanwhile, heat the vegetable oil in a medium skillet over medium-high heat. Add the mushrooms and season with salt. Cook, stirring occasionally, until golden and tender, about 4 minutes. Transfer to a large bowl; let cool slightly.
  • Add the noodles and edamame to the boiling water. Cook until the noodles are al dente, 5 to 6 minutes. Drain and run under cold water until cool; add to the bowl with the mushrooms.
  • Pulse all but a few cilantro leaves, the mint, scallions, 2 tablespoons water, the soy sauce, vinegar, Sriracha and sesame oil in a food processor until roughly chopped; toss with the noodles and edamame. Top with the remaining cilantro.

SOBA NOODLES WITH SHIITAKES, BROCCOLI AND TOFU



Soba Noodles With Shiitakes, Broccoli and Tofu image

Soba noodles are Japanese, not Chinese, but I love using them in Chinese stir-fries. They have a wonderful nutty flavor, and buckwheat has a lot going for it nutritionally - it is a good source of manganese, copper and magnesium, and it is also high in phytonutrients. To make a quick vegetable stock, simmer the shiitake mushroom stalks in a small amount of water for about 20 minutes.

Provided by Martha Rose Shulman

Time 20m

Yield Serves 4 to 6

Number Of Ingredients 16

1/2 cup chicken or vegetable stock
1 tablespoon rice wine or dry sherry
1 tablespoon soy sauce (more to taste)
1/2 teaspoon sugar
Salt to taste
1 tablespoon minced garlic
1 tablespoon minced ginger
1/4 to 1/2 teaspoon red pepper flakes, or 1 to 2 serrano or Thai chiles, minced
8 ounces soba noodles
2 teaspoons sesame oil
1/2 pound baby broccoli
2 tablespoons grapeseed oil, peanut oil, sunflower oil or canola oil
1/2 pound tofu, cut in dominoes or small dice
6 ounces fresh shiitake mushrooms, stemmed (discard stems or use for stock), caps sliced
1 bunch scallions, thinly sliced, dark green parts separated
1/2 cup coarsely chopped cilantro

Steps:

  • Combine stock, soy sauce, rice wine or sherry, sugar and salt to taste in a small bowl. Stir until sugar and salt dissolve. Combine garlic, ginger, and pepper flakes or minced chile in another bowl.
  • Bring a large saucepan or pot of water to a boil, add salt to taste and baby broccoli. As soon as water comes back to a boil (about 1 minute), use a skimmer to remove broccoli and transfer it to a bowl of cold water. Drain in a colander, then on paper towels. Cut stems away from florets and slice about 1/2 inch thick. Bring water back to a boil and cook soba. Drain and toss with 2 teaspoons sesame oil.
  • Place all ingredients within reach of your wok. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added. Swirl in 1 tablespoon of the oil and add tofu. Stir-fry 1 to 2 minutes, until it begins to color, and remove to a plate. Add remaining oil and garlic, ginger and chile. Stir-fry for no more than 10 seconds and add mushrooms. Stir-fry for 1 minute and add broccoli and the light parts of the scallions. Stir-fry 1 to 2 minutes. Add the noodles, tofu and the stock mixture. Reduce heat to medium and stir-fry 1 to 2 minutes. Add cilantro and the dark green part of the scallions, stir-fry another 30 seconds to a minute, until well combined, and serve.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 8 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 498 milligrams, Sugar 3 grams

SOBA NOODLES WITH TOFU, SHIITAKE MUSHROOMS AND BROCCOLI



Soba Noodles With Tofu, Shiitake Mushrooms and Broccoli image

I like to use soba for this dish. The buckwheat noodles have a nutty flavor and contribute a measure of all-important whole grain to the dish.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, quick, main course

Time 20m

Yield Serves 4 generously

Number Of Ingredients 13

1 pound broccoli, crowns broken or cut into small florets, stems peeled and diced
2 tablespoons canola oil or peanut oil
6 ounces shiitake mushrooms, stems removed, caps quartered
2 plump garlic cloves, minced
2 teaspoons minced fresh ginger
6 scallions, white and light green parts only, sliced
1/2 teaspoon red-pepper flakes
1/2 pound firm tofu, sliced and drained on paper towels
1 cup chicken stock or vegetable stock
2 tablespoons soy sauce (more to taste)
1/2 pound soba or udon noodles, or dried rice sticks (soak rice sticks in hot water for 20 minutes)
1/4 cup chopped cilantro
2 teaspoons sesame oil

Steps:

  • Bring a large pot of salted water to a boil. Fill a bowl with ice water. Add the broccoli to the boiling water and blanch for 1 minute. Remove to the ice water. Allow to cool, then drain and dry on paper towels. Cover the pot of water and keep hot.
  • Heat a wide, heavy skillet or wok over medium-high heat and add 1 tablespoon of the oil. When it is rippling hot, add the mushrooms and sear for 5 minutes, stirring from time to time. Turn the heat to medium, add the garlic, ginger, scallions, and red pepper flakes and cook for another 30 seconds to a minute, until fragrant. Remove from the heat and transfer the contents of the pan to a bowl.
  • Return the pan to medium-high heat and heat the remaining tablespoon of oil until rippling. Add the tofu and sear on both sides until it begins to color, about 1 minute per side. Add 1 teaspoon soy sauce and stir together. Return the mushroom mixture and the broccoli to the pan. Add the stock and soy sauce, bring to a simmer and turn the heat to low. Simmer uncovered for a minute or two, until the broccoli is crisp-tender, then turn off the heat.
  • Meanwhile, bring the pot of water back to a boil and add the pasta. Cook soba or udon noodles until al dente, about 5 minutes. Cook softened rice noodles for 1 minute. Drain and toss with the mushrooms and the broccoli. Heat through, add the cilantro and sesame oil, toss together, and serve.

Nutrition Facts : @context http, Calories 464, UnsaturatedFat 13 grams, Carbohydrate 60 grams, Fat 17 grams, Fiber 8 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 582 milligrams, Sugar 6 grams, TransFat 0 grams

SPICY SOBA NOODLES WITH SHIITAKES AND CABBAGE



Spicy Soba Noodles with Shiitakes and Cabbage image

Korean hot-pepper paste gives this Asian-inspired dish not only heat but also full, deep flavor. Rich with umami, edamame and buckwheat noodles satisfy even the heartiest appetites.

Provided by Maggie Ruggiero

Categories     Ginger     Mushroom     Pasta     Pepper     Vegetable     Sauté     Vegetarian     Dinner     Lunch     Vegan     Noodle     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 15

For sauce
1/3 cup water
1/3 cup soy sauce
2 to 3 teaspoons Korean hot-pepper paste (sometimes labeled "gochujang")
1 tablespoon packed brown sugar
For noodles
3 tablespoons sesame seeds
1/4 cup vegetable oil
2 tablespoons finely chopped peeled ginger
1 tablespoon finely chopped garlic
10 oz fresh shiitake mushrooms, stemmed and thinly sliced
1 1/4 pound Napa cabbage, thinly sliced (8 cups)
6 scallions, thinly sliced
8 to 9 ounces soba (buckwheat noodles)
1 cup frozen shelled edamame

Steps:

  • Stir together all sauce ingredients until brown sugar is dissolved, then set aside.
  • Toast sesame seeds in a dry 12-inch heavy skillet (not nonstick) over medium heat, stirring, until pale golden, then transfer to a small bowl.
  • Heat oil in skillet over medium-high heat until it shimmers, then sauté ginger and garlic, stirring, until fragrant, about 30 seconds. Add shiitakes and sauté, stirring frequently, until tender and starting to brown, about 6 minutes. Reduce heat to medium, then add cabbage and most of scallions (reserve about a tablespoon for garnish) and cook, stirring occasionally, until cabbage is crisp-tender, about 6 minutes. Add sauce and simmer 2 minutes.
  • While cabbage is cooking, cook soba and edamame together in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until noodles are just tender, about 6 minutes. Drain in a colander and rinse under cool water to stop cooking and remove excess starch, then drain well again. Transfer to a large bowl and toss with sesame seeds and vegetable mixture. Serve sprinkled with reserved scallions.

BROCCOLI AND SOBA NOODLES



Broccoli and Soba Noodles image

Soba noodles are popular in japan and have a unique nutty flavor that compliment the broccoli in this dish very well. I first tried soba noodles when my roomate made them for dinner and fell in love with them. I hope you will too.

Provided by Pepper Monkey

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/4 cup low sodium soy sauce
2 teaspoons sugar
2 teaspoons dark sesame oil
1 tablespoon cornstarch
1 tablespoon rice wine vinegar
1/2 lb soba noodles
1 tablespoon vegetable oil
4 cloves garlic, minced
4 -6 cups broccoli
1/4 cup water
1 carrot, grated

Steps:

  • bring 3 quarts water to a boil.
  • and add noodles cook for 10 minutes until al dente.
  • When noodles are done drain and rinse with warm water and drain again.
  • warm oil in a skillet or wok over medium heat.
  • mix together soy sauce, sugar, sesame oil, cornstarch, and vinegar.
  • Whisk until smooth.
  • add garlic and sautee until golden brown.
  • add in broccoli, water, and carrots.
  • Cover and cook for 5 minutes until the broccoli is tender, but still bright green.
  • stir in the soy sauce mixture and cook for 3 minutes until liquid thickens and then reduce heat to low.
  • add the cooked and rinsed noodles to the veggies and stir to coat.

Nutrition Facts : Calories 307.3, Fat 6.5, SaturatedFat 0.9, Sodium 1024.2, Carbohydrate 56.3, Fiber 3, Sugar 4.6, Protein 11.9

ASIAN PASTA WITH TOFU, SHIITAKE MUSHROOMS AND BROCCOLI



Asian Pasta With Tofu, Shiitake Mushrooms and Broccoli image

A great healthy recipe from the NY Times. (You can prepare the ingredients and blanch the broccoli hours ahead of cooking the dish. The stir-frying is a last-minute operation.)

Provided by S Smith

Categories     Vegetable

Time 30m

Yield 5 serving(s)

Number Of Ingredients 12

2 tablespoons canola oil or 2 tablespoons peanut oil
6 ounces shiitake mushrooms, stems removed, caps quartered
2 plump garlic cloves, minced
2 teaspoons minced fresh ginger
6 scallions, white and light green parts only, sliced
1/2 teaspoon hot red pepper flakes
1/2 lb firm tofu, sliced and drained on paper towels
1 cup chicken stock or 1 cup vegetable stock
2 tablespoons soy sauce (more to taste)
1/2 lb buckwheat noodles, udon noodles (soba) or 1/2 lb dried rice sticks (soak rice sticks in hot water for 20 minutes)
1/4 cup chopped cilantro
2 teaspoons sesame oil

Steps:

  • Bring a large pot of salted water to a boil. Fill a bowl with ice water. Add the broccoli to the boiling water and blanch for 1 minute. Remove to the ice water. Allow to cool, then drain and dry on paper towels. Cover the pot of water and keep hot.
  • Heat a wide, heavy skillet or wok over medium-high heat and add 1 tablespoon of the oil. When it is rippling hot, add the mushrooms and sear for 5 minutes, stirring from time to time. Turn the heat to medium, add the garlic, ginger, scallions, and red pepper flakes and cook for another 30 seconds to a minute, until fragrant. Remove from the heat and transfer the contents of the pan to a bowl.
  • Return the pan to medium-high heat and heat the remaining tablespoon of oil until rippling. Add the tofu and sear on both sides until it begins to color, about 1 minute per side. Add 1 teaspoon soy sauce and stir together. Return the mushroom mixture and the broccoli to the pan. Add the stock and soy sauce, bring to a simmer and turn the heat to low. Simmer uncovered for a minute or two, until the broccoli is crisp-tender, then turn off the heat.
  • Meanwhile, bring the pot of water back to a boil and add the pasta. Cook soba or udon noodles until al dente, about 5 minutes. Cook softened rice noodles for 1 minute. Drain and toss with the mushrooms and the broccoli. Heat through, add the cilantro and sesame oil, toss together, and serve.

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From pinterest.ca


BROCCOLI RABE PEANUT SOBA NOODLES - COOKIE AND KATE
2015-06-03 In a 2-cup liquid measuring cup, whisk together the ingredients until well blended. Set aside. Bring a large pot of salted water to boil. Meanwhile, warm 2 tablespoons olive oil in a large skillet over medium heat. Add the broccoli rabe and season with a dash of salt and a small pinch of red pepper flakes.
From cookieandkate.com


TOFU SOBA NOODLES RECIPE | DEPORECIPE.CO
2021-07-17 Tofu Soba Noodles Recipe. Soba noodles with shiitakes broccoli and tofu recipe nyt cooking sweet and y tofu with soba noodles recipe nyt cooking soba noodle bowls with tofu and vegetables cookbooks on repeat tofu soba noodles delicious
From deporecipe.co


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