Japanese soba noodles contain buckwheat and pair well with the umami-rich mushrooms and edamame (green soybeans). The broth is flavorful but there’s not too much of it.
Ingredients
INGREDIENTS
canola or other neutral oil
Cloves garlic
dried shiitake mushroom
frozen edamame (green soybeans) or peas
Green onions
julienned
minced fresh ginger
rice or ume vinegar
Sesame Oil
soba noodles
tamari or soy sauce
toasted sesame seeds
vegetable broth
Directions
DIRECTIONS
Cook soba noodles according to package directions (My package recommends cooking in 10 cups water for 4 to 6 minutes).
Add the rehydrated mushrooms, edamame and carrots to the soba cooking water for the last 2 minutes of cooking. Drain well.
Heat the vegetable broth and add the reserved mushroom soaking water. Pour in the noodle and vegetable mixture.
Combine the tamari or soy sauce, canola oil, sesame oil and vinegar, with the garlic and ginger. Pour the dressing into the soba mixture. Serve warm or at room temperature. Garnish with green onions and sesame seeds, if desired. Add more tamari if you think that the dish needs more salt.
