Ingredients with Measurements:
- 8 oz Okinawa soba noodles
- 1/4 cup dried seaweed
- 1/2 cup sliced carrots
- 1/2 cup sliced shiitake mushrooms
- 1/2 cup sliced green onions
- 1/4 cup soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 1 tsp sugar
- 4 cups water
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Colander
- Medium saucepan
- Mixing bowl
- Serving bowls
Step-by-step instructions:
1. Soak the dried seaweed in a bowl of cold water for 10 minutes until it becomes soft.
2. In a medium saucepan, combine soy sauce, mirin, sake, sugar, and 4 cups of water. Bring to a boil and then reduce heat to low.
3. Add sliced carrots, shiitake mushrooms, and green onions to the saucepan. Simmer for 10 minutes until the vegetables are tender.
4. Cook Okinawa soba noodles in a large pot of boiling water for 3-4 minutes until they are tender but still firm. Drain the noodles in a colander.
5. Rinse the noodles with cold water to stop the cooking process and remove excess starch.
6. Divide the cooked noodles into serving bowls.
7. Pour the vegetable and seaweed broth over the noodles.
8. Add the softened seaweed to the bowls.
9. Season with salt and pepper to taste.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Cook the noodles in boiling water and simmer the vegetables in a saucepan over low heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 220
Fat: 1g
Carbohydrates: 45g
Protein: 8g
Sodium: 1200mg
Substitutions for ingredients:
- Dried seaweed can be substituted with fresh seaweed.
- Shiitake mushrooms can be substituted with other types of mushrooms.
- Mirin can be substituted with rice vinegar or white wine vinegar.
- Sake can be substituted with dry white wine.
Variations:
- Add sliced tofu or boiled eggs for extra protein.
- Use different vegetables such as bok choy, snow peas, or bell peppers.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Rinse the noodles with cold water to prevent them from sticking together.
- Soak the seaweed in cold water to rehydrate it before adding it to the broth.
- Adjust the seasoning to your taste by adding more soy sauce or sugar.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soba noodles and broth in a saucepan over low heat until heated through.
Presentation ideas:
Garnish with sliced green onions, sesame seeds, or chopped cilantro for a pop of color.
Garnishes:
Sliced green onions, sesame seeds, chopped cilantro.
Pairings:
This dish pairs well with a side of steamed rice and a simple salad.
Suggested side dishes:
Steamed rice and a simple salad.
Troubleshooting advice:
- If the broth is too salty, dilute it with more water.
- If the noodles are too soft, reduce the cooking time by 1-2 minutes.
Food safety advice:
Make sure to cook the vegetables and noodles thoroughly to prevent any foodborne illnesses.
Food history:
Okinawa soba is a popular dish in Okinawa, Japan. It is made with wheat flour noodles and a broth made from pork bones, bonito flakes, and kelp. This recipe is a vegetarian version of the traditional dish.
Flavor profiles:
This dish has a savory and slightly sweet flavor from the soy sauce, mirin, and sake. The seaweed adds a subtle umami flavor.
Serving suggestions:
Serve hot in individual bowls.
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Region: Japanese