Date: Fri, 10 Jul 1998 20:48:17 -0700
From: knswain@umr.edu
Gomoku Soba (Noodles and Vegetables in a Flavorful Broth)
Recipe By: Sundays at Moosewood Restaurant
Serving Size: 4
Amount Measure Ingredient Preparation Method
8 dried shiitake mushrooms
2 cups hot water
3 1/2 cups Konbu Dashi
5 tablespoons tamari soy sauce
1/2 cup sake
1/2 large carrot--thinly sliced
8 scallions--cut in 2 1/2" pieces
2 cups sliced Chinese cabbage--cut 1/2 inch thick
1 pound soba noodles
Soak the shiitake in 2 cups of very hot water for 20 to 30 minutes.
Reserving the liquid, remove the soaked shiitake, trim off and discard
the stems, and slice the caps into strips. There should be 1 1/2 cups of
shiitake dashi left. Combine this will 3 1/2 cups of konbu dashi (or
however much konbu dashi it takes to make a total of 5 cups). Add the
soy sauce, sake, and shiitake. Simmer. Briefly cook each vegetable in
the broth as it simmers, one vegetable at a time so that everything is
just barely cooked--or, just barely undercooked. Remove the cooked
vegetables from the stock and set aside for later.
Continue to simmer the broth as you cook the soba in a separate pot.
After the soba is cooked and drained, in each of four big bowls place
approximately a fourth of the noodles. Then arrange, as prettily as
possible, the vegetables. Pour a generous cup of broth over everything
in each bowl. The broth must be very hot so it can reheat the vegetables
and egg. Garnish with chopped scallions, and, if desired, hot red pepper
flakes to taste.
Notes: Variation: Snow peas, spinach and mung sprouts are also very
good in this dish. Snow peas should be briefly cooked with the other
vegetables. Add uncooked spinach or sprouts to the serving bowl before
pouring the hot broth over everything.
Konbu Dashi
Recipe By: Sundays at Moosewood Restaurant
Serving Size: 1
Amount Measure Ingredient Preparation Method
1/2 ounce dried konbu
8 cups water
Bring the konbu and water to a boil. Turn the heat down, cover and simmer
for 20 minutes. Pour through a strainer to remove the konbu. The
remaining liquid is the dashi. If not using right away, let cool and
then refrigerate. Konbu dashi will keep for four to five days.
kwvegan vegan