I came across a recipe for soba noodle bowls in a recent issue of Oprah magazine. The bowls looked good, but I thought adding in some mushrooms for a bit of umami (savory flavor) and tofu cubes would make them even better. This colorful noodle dish gets its bright hues from a generous combination of edamame, purple cabbage, and carrots. The original recipe calls for thinly sliced cabbage and julienned carrots; I went the easy (dare I say lazy?) route by purchasing a package of broccoli slaw. I'm sure I paid a premium to buy the pre-sliced veggies, but I'll admit sometimes convenience trumps all. The sweet-and-sour dressing is full of flavor and adds just the right amount of zest and spice to the dish. I have a tendency to go light when it comes to adding dressing; add as much or as little as you like to the dish; you really can't go wrong.
Soba Noodle Bowls (printer-friendly version)
makes 4 servings
8 ounces soba noodles (if you are gluten-free, be sure the soba noodles are made with 100% buckwheat; many brands include wheat flour)
2 cups roughly chopped mushrooms (I used baby bellas)
4 cups broccoli slaw (a packaged mix of julienned broccoli, cabbage, and carrots)
1 small bunch (4-6) green onions, chopped, whites and greens separated
salt and pepper, to taste
1. For the noodles: bring a large pot of water to a boil. Add the noodles and cook according to the manufacturer's instructions. Once cooked, drain, rinse with cold water, and set aside.
2. For the dressing: in a medium mason jar, add together the minced garlic, toasted sesame oil, soy sauce, rice wine vinegar, honey, Sriracha, lime zest, and lime juice. Place the lid on the jar and shake until combined. Season to taste with pepper. Set aside.
3. For the tofu: heat a large saute pan over medium-high heat. Add in about half the tofu cubes. Brown on each side (about one minute per side) then set aside in a bowl. Repeat with the remaining cubes.
4. Add a few teaspoons of toasted sesame oil to the heated saute pan. Add in the mushrooms and saute over medium-high heat until softened and browned. Reduce the heat to medium-low and add in the broccoli slaw and white parts of the green onions. Saute until slightly softened. Add the tofu cubes back to the pan and cook until just re-warmed.
5. In a large bowl, combine the cooked noodles, sauteed mushrooms, broccoli slaw, green onions (including the green parts), tofu cubes, cooked edamame, and cilantro. Add the dressing and toss to combine. Season to taste with salt and pepper. Garnish with black sesame seeds before serving.
(adapted from this recipe from Oprah magazine)
makes 4 servings
8 ounces soba noodles (if you are gluten-free, be sure the soba noodles are made with 100% buckwheat; many brands include wheat flour)
1 clove of garlic, minced
3 tablespoons toasted sesame oil
2 1/2 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
2 teaspoons honey
2 teaspoons Sriracha chili sauce
zest and juice of 1 lime
1 package extra-firm tofu, drained, and cut into 1" cubes2 cups roughly chopped mushrooms (I used baby bellas)
4 cups broccoli slaw (a packaged mix of julienned broccoli, cabbage, and carrots)
1 small bunch (4-6) green onions, chopped, whites and greens separated
2 cups cooked shelled edamame
1/2 cup chopped fresh cilantro
2 tablespoons black sesame seedssalt and pepper, to taste
1. For the noodles: bring a large pot of water to a boil. Add the noodles and cook according to the manufacturer's instructions. Once cooked, drain, rinse with cold water, and set aside.
2. For the dressing: in a medium mason jar, add together the minced garlic, toasted sesame oil, soy sauce, rice wine vinegar, honey, Sriracha, lime zest, and lime juice. Place the lid on the jar and shake until combined. Season to taste with pepper. Set aside.
3. For the tofu: heat a large saute pan over medium-high heat. Add in about half the tofu cubes. Brown on each side (about one minute per side) then set aside in a bowl. Repeat with the remaining cubes.
4. Add a few teaspoons of toasted sesame oil to the heated saute pan. Add in the mushrooms and saute over medium-high heat until softened and browned. Reduce the heat to medium-low and add in the broccoli slaw and white parts of the green onions. Saute until slightly softened. Add the tofu cubes back to the pan and cook until just re-warmed.
5. In a large bowl, combine the cooked noodles, sauteed mushrooms, broccoli slaw, green onions (including the green parts), tofu cubes, cooked edamame, and cilantro. Add the dressing and toss to combine. Season to taste with salt and pepper. Garnish with black sesame seeds before serving.
(adapted from this recipe from Oprah magazine)
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