Ingredients with Measurements:
- 8 oz. Okinawa soba noodles
- 1 lb. beef sirloin, thinly sliced
- 1 onion, sliced
- 1 carrot, julienned
- 1 cup sliced shiitake mushrooms
- 4 cups beef broth
- 2 tbsp. soy sauce
- 2 tbsp. mirin
- 2 tbsp. vegetable oil
- 2 cloves garlic, minced
- 1 tbsp. grated ginger
- Salt and pepper to taste
- Chopped green onions for garnish
Special equipment needed:
- Large pot
- Wok or large skillet
- Tongs
- Strainer
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the soba noodles and cook for 5-7 minutes or until tender. Drain and rinse under cold water. Set aside.
2. In a wok or large skillet, heat the vegetable oil over high heat. Add the beef and stir-fry for 2-3 minutes or until browned. Remove from the wok and set aside.
3. In the same wok, add the onion, carrot, shiitake mushrooms, garlic, and ginger. Stir-fry for 2-3 minutes or until the vegetables are tender.
4. Add the beef broth, soy sauce, and mirin to the wok. Bring to a boil and then reduce heat to a simmer. Simmer for 5-7 minutes.
5. Add the cooked soba noodles and beef to the wok. Stir to combine and cook for an additional 2-3 minutes or until heated through.
6. Season with salt and pepper to taste. Serve hot, garnished with chopped green onions.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Cook over high heat for stir-frying and boiling. Reduce heat to a simmer for simmering.
Serving size:
This recipe serves 4.
Nutritional information:
Calories per serving: 450
Fat: 14g
Carbohydrates: 50g
Protein: 32g
Sodium: 1200mg
Fiber: 4g
Substitutions for ingredients:
- Chicken or pork can be substituted for beef.
- Any type of mushroom can be used in place of shiitake mushrooms.
- Any type of broth can be used in place of beef broth.
Variations:
- Add other vegetables such as bell peppers, snow peas, or bok choy.
- Use udon noodles instead of soba noodles.
- Add a beaten egg to the broth for a more filling meal.
Tips and tricks:
- Make sure to rinse the soba noodles under cold water after cooking to remove excess starch.
- Cut the beef into thin slices against the grain for a more tender result.
- Use a high smoke point oil such as vegetable or canola oil for stir-frying.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with chopsticks and a spoon.
Garnishes:
Chopped green onions, sesame seeds, or chili flakes.
Pairings:
Serve with a side of steamed rice and a simple cucumber salad.
Suggested side dishes:
Steamed rice and cucumber salad.
Troubleshooting advice:
- If the broth is too salty, dilute with more water or unsalted broth.
- If the noodles are too sticky, rinse under cold water again.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator.
Food history:
Okinawa soba is a popular dish in Okinawa, Japan. It is made with wheat flour and is thicker than traditional soba noodles.
Flavor profiles:
Savory, umami, slightly sweet.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Japanese