Wakame Soba Recipes
WAKAME SOBA
Loaded with nutrients, wakame has been an important part of the Japanese diet for centuries. And besides being good for you, it has a wonderful flavor that's both briny and sweet. I love this seaweed and eat a ton of it. Wakame is also very convenient: because it's dried, it can be stored for months, but it takes only minutes to reconstitute. This quick and easy soba dish is a delicious way to introduce this versatile ingredient to American cooks, especially when paired with fresh snow peas and tangy onions. Give it a try; I know you'll love wakame as much as I do.
Yield serves 4
Number Of Ingredients 6
Steps:
- In a bowl, cover the wakame with the hot water and let sit for 10 minutes. Drain well and set aside.
- Prepare an ice bath and bring a small pot of salted water to a boil. Also bring a pot of water to a boil. Cook the snow peas in the salted water for 1 minute, then submerge in the ice bath. Cool, drain, and cut in half.
- Thinly slice the red onion into rounds, about 1/2 cup. In a small bowl, cover the onion with cold water for 5 minutes. Drain well.
- Cook the soba noodles in the unsalted boiling water until al dente, about 1 minute for fresh noodles, or 4 or 5 minutes for dried. Drain well.
- To serve, divide the noodles among 4 bowls and top each with 1 cup hot broth. Garnish each with one-fourth of the snow peas, red onion, and wakame, and stir gently.
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- Cook the soba noodles according to package directions (about 5 minutes). Drain well, rinse with cold water and drizzle with sesame oil. Set aside to cool.
- In a medium sauce pot or Dutch oven, and on medium heat, add the water, ginger, and garlic. Whisk in tamari, and sriracha and bring just to a steam. Scoop out about 1/2 cup of broth and add the miso paste to the cup, stirring throughly so it dissolves completely. Set aside. To the sauce pot, add the wakame, mushrooms and white parts of the bok choy. Warm through on medium low for 8-10 minutes. Remove from heat and pour the miso broth into the sauce pot.
- To the broth, stir in the soba noodles. Ladle into bowls and top each serving with the leaves of the bok choy, carrots, peas, and onions, then garnish as desired.
- This recipe is best enjoyed fresh. I find the noodles to get a bit soggy if stored overnight in the broth. But it can be stored, broth and noodles in a lidded container, and toppings in a separate container for up to two days.
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