SOBA NOODLES WITH TOFU, SHIITAKE MUSHROOMS AND BROCCOLI

Soba Noodles With Tofu, Shiitake Mushrooms and Broccoli image

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

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Ingredients

1 pound broccoli, crowns broken or cut into small florets, stems peeled and diced
2 tablespoons canola oil or peanut oil
6 ounces shiitake mushrooms, stems removed, caps quartered
2 plump garlic cloves, minced
2 teaspoons minced fresh ginger
6 scallions, white and light green parts only, sliced
1/2 teaspoon red-pepper flakes
1/2 pound firm tofu, sliced and drained on paper towels
1 cup chicken stock or vegetable stock
2 tablespoons soy sauce (more to taste)
1/2 pound soba or udon noodles, or dried rice sticks (soak rice sticks in hot water for 20 minutes)
1/4 cup chopped cilantro
2 teaspoons sesame oil

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

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Romjan ali Romjan

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I thought this dish was just okay. The tofu was a bit too soft for my taste, and the sauce was a bit too sweet. I also found it to be a bit too oily.

AS SHAWON

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I made this dish for my family and they loved it! Even my picky kids ate it all up. The tofu was a big hit, and the sauce was so flavorful. I will definitely be making this again soon.

Rebecca Carr

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Not bad!

Dursa Odo

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This dish was delicious and easy to make! I followed the recipe exactly and it turned out perfectly. The tofu was crispy on the outside and soft on the inside, and the mushrooms and broccoli were cooked to perfection. The sauce was flavorful and had

Abdulahad Abbasi

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Meh. The dish was okay, but I wasn't a huge fan of the tofu. I thought it was a bit bland. The mushrooms and broccoli were good, but the sauce was a bit too salty for my taste.

MD SAMRAT

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This soba noodle dish was a hit! The combination of tofu, shiitake mushrooms, and broccoli was delicious, and the sauce was flavorful without being too heavy. I especially liked the addition of the sesame seeds, which added a nice nutty flavor. I wil

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