In the culinary realm, soba noodles, with their nutty flavor and distinct texture, stand out as a versatile ingredient. Originating from the land of the rising sun, Japan, these slender buckwheat noodles have gained immense popularity worldwide. Today, we embark on a culinary adventure to discover the perfect recipe for a harmonious blend of soba noodles, shiitake mushrooms, and broccoli. These three elements, each possessing unique characteristics, come together to create a symphony of flavors and textures that will tantalize your taste buds.
Let's cook with our recipes!
SOBA NOODLES WITH SHIITAKES, BROCCOLI AND TOFU
Soba noodles are Japanese, not Chinese, but I love using them in Chinese stir-fries. They have a wonderful nutty flavor, and buckwheat has a lot going for it nutritionally - it is a good source of manganese, copper and magnesium, and it is also high in phytonutrients. To make a quick vegetable stock, simmer the shiitake mushroom stalks in a small amount of water for about 20 minutes.
Provided by Martha Rose Shulman
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 16
Steps:
- Combine stock, soy sauce, rice wine or sherry, sugar and salt to taste in a small bowl. Stir until sugar and salt dissolve. Combine garlic, ginger, and pepper flakes or minced chile in another bowl.
- Bring a large saucepan or pot of water to a boil, add salt to taste and baby broccoli. As soon as water comes back to a boil (about 1 minute), use a skimmer to remove broccoli and transfer it to a bowl of cold water. Drain in a colander, then on paper towels. Cut stems away from florets and slice about 1/2 inch thick. Bring water back to a boil and cook soba. Drain and toss with 2 teaspoons sesame oil.
- Place all ingredients within reach of your wok. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added. Swirl in 1 tablespoon of the oil and add tofu. Stir-fry 1 to 2 minutes, until it begins to color, and remove to a plate. Add remaining oil and garlic, ginger and chile. Stir-fry for no more than 10 seconds and add mushrooms. Stir-fry for 1 minute and add broccoli and the light parts of the scallions. Stir-fry 1 to 2 minutes. Add the noodles, tofu and the stock mixture. Reduce heat to medium and stir-fry 1 to 2 minutes. Add cilantro and the dark green part of the scallions, stir-fry another 30 seconds to a minute, until well combined, and serve.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 8 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 498 milligrams, Sugar 3 grams
SOBA NOODLES WITH SHIITAKES AND EDAMAME
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, heat the vegetable oil in a medium skillet over medium-high heat. Add the mushrooms and season with salt. Cook, stirring occasionally, until golden and tender, about 4 minutes. Transfer to a large bowl; let cool slightly.
- Add the noodles and edamame to the boiling water. Cook until the noodles are al dente, 5 to 6 minutes. Drain and run under cold water until cool; add to the bowl with the mushrooms.
- Pulse all but a few cilantro leaves, the mint, scallions, 2 tablespoons water, the soy sauce, vinegar, Sriracha and sesame oil in a food processor until roughly chopped; toss with the noodles and edamame. Top with the remaining cilantro.
SPICY SOBA NOODLES WITH SHIITAKES AND CABBAGE
Korean hot-pepper paste gives this Asian-inspired dish not only heat but also full, deep flavor. Rich with umami, edamame and buckwheat noodles satisfy even the heartiest appetites.
Provided by Maggie Ruggiero
Categories Ginger Mushroom Pasta Pepper Vegetable Sauté Vegetarian Dinner Lunch Vegan Noodle Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Stir together all sauce ingredients until brown sugar is dissolved, then set aside.
- Toast sesame seeds in a dry 12-inch heavy skillet (not nonstick) over medium heat, stirring, until pale golden, then transfer to a small bowl.
- Heat oil in skillet over medium-high heat until it shimmers, then sauté ginger and garlic, stirring, until fragrant, about 30 seconds. Add shiitakes and sauté, stirring frequently, until tender and starting to brown, about 6 minutes. Reduce heat to medium, then add cabbage and most of scallions (reserve about a tablespoon for garnish) and cook, stirring occasionally, until cabbage is crisp-tender, about 6 minutes. Add sauce and simmer 2 minutes.
- While cabbage is cooking, cook soba and edamame together in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until noodles are just tender, about 6 minutes. Drain in a colander and rinse under cool water to stop cooking and remove excess starch, then drain well again. Transfer to a large bowl and toss with sesame seeds and vegetable mixture. Serve sprinkled with reserved scallions.
SOBA NOODLES IN BROTH WITH SPINACH AND SHIITAKES
This dish is inspired by a recipe by Sonoko Kondo in her wonderful book "The Poetical Pursuit of Food" (Clarkson Potter, 1986). Soba noodles represent longevity in Japan because they are long and lean. When you eat them, slurp them without breaking the noodles.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, main course
Time 1h
Yield Four generous servings
Number Of Ingredients 8
Steps:
- Place the kombu and shiitakes in a large bowl, and cover with 4 1/2 cups hot water. Soak for 30 minutes. Place a strainer over a bowl and drain. Squeeze the mushrooms over the strainer, then rinse. Remove the mushroom stems and discard. Slice the caps thinly.
- Meanwhile, cook the soba noodles. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, add the soba. As the water comes back to a boil, add 1/2 cup of cold water to prevent it from boiling over. Allow to come back to a boil again, and add another 1/2 cup of cold water. Check for doneness, and if necessary bring back to a boil one more time and add another 1/2 cup of cold water. The soba should be tender all the way through but al dente -- slightly firm to the bite. Transfer immediately to the ice water, and allow to cool for a few minutes, then drain.
- Bring the water back to a boil, salt generously and add the spinach. Blanch for one minute, and transfer to a bowl of ice water. Drain, squeeze out excess liquid, and cut the squeezed bundle of spinach into four pieces.
- Divide the noodles, spinach, mushrooms and green onions among four large soup bowls. In a saucepan, combine the soaking water from the kombu and mushrooms, the sake, mirin and soy sauce. Bring to a simmer. Taste and adjust seasonings. Pour over the ingredients in the soup bowls, and serve at once.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 1 gram, Carbohydrate 71 grams, Fat 1 gram, Fiber 3 grams, Protein 17 grams, SaturatedFat 0 grams, Sodium 1129 milligrams, Sugar 1 gram
SOBA NOODLES WITH TOFU, SHIITAKE MUSHROOMS AND BROCCOLI
I like to use soba for this dish. The buckwheat noodles have a nutty flavor and contribute a measure of all-important whole grain to the dish.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, quick, main course
Time 20m
Yield Serves 4 generously
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Fill a bowl with ice water. Add the broccoli to the boiling water and blanch for 1 minute. Remove to the ice water. Allow to cool, then drain and dry on paper towels. Cover the pot of water and keep hot.
- Heat a wide, heavy skillet or wok over medium-high heat and add 1 tablespoon of the oil. When it is rippling hot, add the mushrooms and sear for 5 minutes, stirring from time to time. Turn the heat to medium, add the garlic, ginger, scallions, and red pepper flakes and cook for another 30 seconds to a minute, until fragrant. Remove from the heat and transfer the contents of the pan to a bowl.
- Return the pan to medium-high heat and heat the remaining tablespoon of oil until rippling. Add the tofu and sear on both sides until it begins to color, about 1 minute per side. Add 1 teaspoon soy sauce and stir together. Return the mushroom mixture and the broccoli to the pan. Add the stock and soy sauce, bring to a simmer and turn the heat to low. Simmer uncovered for a minute or two, until the broccoli is crisp-tender, then turn off the heat.
- Meanwhile, bring the pot of water back to a boil and add the pasta. Cook soba or udon noodles until al dente, about 5 minutes. Cook softened rice noodles for 1 minute. Drain and toss with the mushrooms and the broccoli. Heat through, add the cilantro and sesame oil, toss together, and serve.
Nutrition Facts : @context http, Calories 464, UnsaturatedFat 13 grams, Carbohydrate 60 grams, Fat 17 grams, Fiber 8 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 582 milligrams, Sugar 6 grams, TransFat 0 grams
SOBA NOODLES WITH SHIITAKES AND BROCCOLI
Provided by Sara Ann Friedman
Categories dinner, main course
Time 25m
Yield Four servings
Number Of Ingredients 13
Steps:
- Remove the stems from the shiitakes and discard. (Though edible, the stems are usually tough.) Slice the mushrooms lengthwise into 3/4-inch pieces. Cut off the broccoli stems, then peel and slice them thinly. Break up the clusters of broccoli florets into small pieces.
- In a large pot, bring four quarts of water to a boil. Add the soba noodles and cook for three to four minutes. Drain, rinse in cold water and set aside.
- Pour one-eighth cup of oil into a wok or large skillet, add half the garlic and ginger and stir-fry for about 30 seconds. Add the broccoli stems and stir-fry for one to two minutes, then add the florets and cook for one minute more. Pour in one-half cup of water or beef stock, cover and cook over medium-high heat until the broccoli is tender but crisp, about three to four minutes. Remove from the skillet and set aside.
- Pour one-eighth cup of oil into the skillet and turn the heat up to high. Add the remaining garlic and ginger and all the shiitakes. Stir-fry for about five minutes, then add the sherry. Once the sherry evaporates, add the beef stock, soy sauce and Worcestershire sauce and bring to a boil. Turn the heat down to low and return the broccoli mixture and noodles to the skillet, gently tossing them with the other ingredients until they are hot. Sprinkle with scallions. Serve hot or at room temperature.
BROCCOLI AND SOBA NOODLES
Soba noodles are popular in japan and have a unique nutty flavor that compliment the broccoli in this dish very well. I first tried soba noodles when my roomate made them for dinner and fell in love with them. I hope you will too.
Provided by Pepper Monkey
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- bring 3 quarts water to a boil.
- and add noodles cook for 10 minutes until al dente.
- When noodles are done drain and rinse with warm water and drain again.
- warm oil in a skillet or wok over medium heat.
- mix together soy sauce, sugar, sesame oil, cornstarch, and vinegar.
- Whisk until smooth.
- add garlic and sautee until golden brown.
- add in broccoli, water, and carrots.
- Cover and cook for 5 minutes until the broccoli is tender, but still bright green.
- stir in the soy sauce mixture and cook for 3 minutes until liquid thickens and then reduce heat to low.
- add the cooked and rinsed noodles to the veggies and stir to coat.
Nutrition Facts : Calories 307.3, Fat 6.5, SaturatedFat 0.9, Sodium 1024.2, Carbohydrate 56.3, Fiber 3, Sugar 4.6, Protein 11.9
SHIITAKE BROCCOLI NOODLES
Make and share this SHIITAKE BROCCOLI NOODLES recipe from Food.com.
Provided by RawSpiceBar
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add broccoli to the boiling water and blanch for 1 minute. Allow to cool, then drain and dry on paper towels. Set pot of water aside.
- Heat a heavy skillet or wok over medium-high heat and add 1 tbsp of peanut oil. When rippling hot, add mushrooms and sear for 5 minutes. Turn heat to medium, add RawSpiceBar's Shiitake Powder, pinch of RawSpiceBar's Five Spice Powder, garlic, ginger, scallions, and red pepper flakes and cook for another 30 seconds to a minute, until fragrant. Remove from the heat and transfer to bowl.
- Return the pan to medium-high heat and heat remaining tbsp oil until rippling. Add mushroom mixture, broccoli, stock and soy sauce, bring to a simmer on low heat. Simmer uncovered for 1-2 minutes, until broccoli is crisp-tender.
- Meanwhile, bring the pot of water back to a boil and add pasta. Cook noodles until al dente. Drain and toss with the mushrooms, broccoli and sesame oil. Serve and enjoy!
RICE NOODLES WITH CHINESE BROCCOLI AND SHIITAKE MUSHROOMS
For a satisfying, easy meal, toss blanched Chinese broccoli, panfried shiitakes, and tender rice noodles with tamari, Asian fish sauce, vinegar, and chicken stock. Sprinkle with a spicy sesame-seed blend.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 17
Steps:
- Cover noodles with very hot water in a large bowl, and let soak 30 minutes. Drain noodles, and set aside.
- Meanwhile, bring a large pot of water to a boil. Add broccoli; cook until crisptender, about 1 minute. Drain; set aside.
- Stir together tamari, fish sauce, vinegar, sugar, and stock in a small bowl; set aside. Heat canola oil in a large nonstick skillet or a wok over medium heat until hot but not smoking. Add ginger, garlic, and mushroom caps; cook, stirring, until mushrooms are soft, about 2 minutes.
- Add tamari mixture to skillet; bring to a simmer over high heat. Stir in cornstarch mixture, and simmer 2 minutes. Add reserved noodles and broccoli, along with the scallions, and toss to coat. Drizzle with sesame oil, and toss again. Serve with red-pepper flakes, sesame seeds, and salt for sprinkling, if desired.
Tips:
- Use high-quality ingredients: The better the ingredients, the better the dish will taste. Look for fresh, organic vegetables, and high-quality soba noodles.
- Cook the soba noodles according to the package instructions: Overcooked noodles will be mushy and unpleasant to eat.
- Don't overcrowd the pan when cooking the vegetables: If you do, they will steam instead of sautéing, and they won't have as much flavor.
- Add the sauce to the vegetables while they are still hot: This will help the sauce to coat the vegetables evenly.
- Serve the dish immediately: Soba noodles are best eaten fresh, so don't let them sit around for too long before serving.
Conclusion:
This soba noodle dish is a delicious and healthy meal that is perfect for a quick and easy weeknight dinner. The soba noodles are a good source of fiber and protein, and the vegetables are packed with vitamins and minerals. The sauce is also light and flavorful, making this dish a great option for those who are looking for a healthier alternative to traditional pasta dishes.
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