June 30, 2014

Meatless Monday: Soba Noodle Bowls

Soba Noodle Bowls | hardparade.blogspot.com
This recipe is about soba noodles but first I'm going to talk about their hip sibling, ramen. I'm a sucker for it - I even like the instant, sodium-fueled kind that you grab from the bottom shelf in the 'international' aisle. Nowadays, I'm smarter about my ramen consumption and just use the noodles from those packets, creating my own broth and adding in tons of veggies for flavor, rather than sprinkling it on.

I recently discovered Mind of a Chef on PBS. If you're a food person (you know, someone who thinks about it all day, brings it up in every conversation, and is always hungry) drop everything and GO watch it on Netflix (only season one) or Amazon Instant Video (seasons one and two). I was blown away by every aspect of this show from the content to the production to everything in between. It's beautifully done, fun, informative, and gives you a major case of the munchies! (It also gave me ALOT of wanderlust)

After marathon watching the first season, which followed around Momofuku's David Chang, my hunger for ramen intensified. I wanted to make it a little healthier so I searched around and found this great soba noodle recipe from Bon Appétit. Sure, it's not exactly ramen but it has all the elements of a great ramen bowl - noodles, crunchy vegetables, a flavorful broth, and a nice egg yolk on top.

Soba Noodle Bowl
Recipe modified from Bon Appétit
Serves: 4, PointsPlus: 10
  • 2 garlic cloves, diced
  • 1 in. piece peeled garlic, thinly sliced
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup dried wakame (a kind of dried seaweed, this is optional)
  • 2 tbsp vegetable oil
  • 1 pound assorted mushrooms (like shiitake, white button, baby bellas, whatever is available)
  • Kosher salt and freshly ground black pepper
  • 8-oz. soba noodles
  • 4-oz. radishes, thinly sliced
  • 4 large egg yolks
  • 4 scallions, thinly sliced
  • 1 tbsp toasted sesame seeds
  • Sauté garlic and ginger in a medium saucepan until golden and fragrant
  • Add 4 cups of water and bring to a boil, reduce heat, and simmer for 10 minutes
    • Add soy sauce and wakame, set aside
  • Heat vegetable oil in a large pan over medium-high heat, add mushrooms, season with salt and pepper, and sauté for about 10 minutes until they are slightly crisp and golden
    • Transfer them to the set aside broth
  • Meanwhile, cook soba noodles according to directions
  • Divide the broth and soba noodles among four bowls
    • Top with radishes, egg yolk, scallions, and sesame seeds
    • Add hot sauce, like Sriracha, if desired!
Soba Noodle Bowls | hardparade.blogspot.com
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