Asian > Japanese > Okinawan > Noodle

Okinawa Soba with Tofu and Vegetables Recipe

Ingredients with Measurements:
- 8 oz Okinawa soba noodles
- 1 block of firm tofu, drained and cut into cubes
- 1 cup of sliced shiitake mushrooms
- 1 cup of sliced carrots
- 1 cup of sliced green onions
- 1 cup of sliced bok choy
- 4 cups of vegetable broth
- 1 tbsp of soy sauce
- 1 tbsp of miso paste
- 1 tbsp of sesame oil
- Salt and pepper to taste

Special equipment needed:
- Large pot
- Colander
- Large skillet
- Wooden spoon

Step-by-step instructions:

Preparation:
1. Bring a large pot of salted water to a boil.
2. Add the Okinawa soba noodles and cook for 5-7 minutes or until tender.
3. Drain the noodles in a colander and rinse with cold water to stop the cooking process.
4. In a small bowl, mix together the soy sauce, miso paste, and sesame oil. Set aside.

Cooking:
1. In a large skillet, heat 1 tbsp of oil over medium heat.
2. Add the tofu cubes and cook for 5-7 minutes or until golden brown on all sides.
3. Remove the tofu from the skillet and set aside.
4. In the same skillet, add the shiitake mushrooms, carrots, and green onions.
5. Cook for 5-7 minutes or until the vegetables are tender.
6. Add the bok choy and cook for an additional 2-3 minutes.
7. Pour in the vegetable broth and bring to a simmer.
8. Add the cooked soba noodles and the tofu to the skillet.
9. Pour in the soy sauce mixture and stir to combine.
10. Cook for an additional 2-3 minutes or until heated through.
11. Season with salt and pepper to taste.


Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
4 servings

Nutritional information:
Calories: 250
Fat: 6g
Carbohydrates: 38g
Protein: 12g
Fiber: 6g
Sugar: 6g
Sodium: 900mg

Substitutions for ingredients:
- You can use any type of soba noodles if Okinawa soba noodles are not available.
- Any type of mushrooms can be used instead of shiitake mushrooms.
- Any type of leafy greens can be used instead of bok choy.

Variations:
- Add sliced bell peppers for extra color and flavor.
- Use chicken or beef broth instead of vegetable broth for a meatier flavor.
- Add a dash of hot sauce for some heat.

Tips and tricks:
- Rinse the soba noodles with cold water after cooking to prevent them from sticking together.
- Use a non-stick skillet to prevent the tofu from sticking to the pan.
- Add the bok choy at the end of the cooking process to prevent it from becoming overcooked.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the leftovers in a skillet over medium heat until heated through.

Presentation ideas:
- Serve the Okinawa soba with tofu and vegetables in individual bowls.
- Garnish with sliced green onions and sesame seeds.

Garnishes:
- Sliced green onions
- Sesame seeds

Pairings:
- Serve with a side of steamed rice for a more filling meal.

Suggested side dishes:
- Steamed rice
- Miso soup
- Edamame

Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the soba noodles are too sticky, rinse them with cold water again.

Food safety advice:
- Make sure to cook the soba noodles and vegetables thoroughly to prevent foodborne illness.

Food history:
- Okinawa soba is a traditional noodle dish from the Okinawa region of Japan.

Flavor profiles:
- Savory, umami, slightly sweet

Serving suggestions:
- Serve hot as a main dish for lunch or dinner.

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Region: Japanese

Taste: Savory, Umami, Nutty, Earthy, Tangy