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MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: SOBA IN CHICKEN BROTH
Categories: Soups, Japanese, Poultry, Ew
Yield: 10 cups
8 oz Dried soba noodles
8 c Homemade chicken broth
1 T Finely grated fresh ginger
1/4 lb Fresh shiitake mushrooms,
-stems removed, slivered
-(about 1 cup)
2 T Sake or mirin
2 T Tamari or reduced-sodium
-soy sauce
1 T Rice-wine vinegar
2 T Miso paste
1 c Packed spinach leaves,
-washed, dried & coarsely
-chopped
4 Scallions, finely chopped
1/4 c Grated daikon radish
In large pot, bring at least 3 qts water to a boil. Slowly add soba.
When water returns to a boil, add 1/2 c cold water. Repeat steps of
returning water to a boil and adding cold water 2 or 3 times, until
the noodles are just tender (it will take 5 to 7 minutes total.)
Drain and rinse well, working your fingers through the strands to
separate them. Set aside. Combine chicken broth and ginger in the
large pot and bring to a boil. Reduce the heat to medium-low, add
mushrooms and simmer for 8 minutes. Add sake or mirin, tamari or soy
sauce and rice-wine vinegar. In a small bowl, whisk a ladleful of the
broth with miso to dissolve it; return the mixture to the pot, along
with spinach. Simmer for 2 minutes more and remove from the heat.
Divide the noodles among soup bowls and ladle the soup over the top.
Garnish with scallions and daikon.
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