Ingredients with Measurements:
- 8 oz soba noodles
- 4 cups vegetable broth
- 2 tbsp white miso paste
- 2 tbsp ponzu sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp grated ginger
- 2 garlic cloves, minced
- 1 cup sliced shiitake mushrooms
- 1 cup sliced bok choy
- 1/2 cup sliced scallions
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot for boiling noodles
- Medium pot for broth
- Mixing bowl
- Whisk
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Cook soba noodles according to package instructions. Drain and set aside.
2. In a medium pot, bring vegetable broth to a simmer over medium heat.
3. In a mixing bowl, whisk together miso paste, ponzu sauce, soy sauce, rice vinegar, honey, grated ginger, and minced garlic.
4. Add the miso mixture to the simmering broth and stir to combine.
5. Add sliced shiitake mushrooms and bok choy to the broth and simmer for 5-7 minutes, until vegetables are tender.
6. Divide cooked soba noodles among four bowls.
7. Ladle the broth and vegetables over the noodles.
8. Top each bowl with sliced scallions, chopped cilantro, and a lime wedge.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
Simmer over medium heat.
Serving size:
This recipe serves four.
Nutritional information:
Calories: 240
Fat: 2g
Carbohydrates: 48g
Protein: 9g
Sodium: 1200mg
Fiber: 4g
Sugar: 10g
Substitutions for ingredients:
- Chicken or beef broth can be used instead of vegetable broth.
- Shrimp or tofu can be added for protein.
- Baby spinach or kale can be used instead of bok choy.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add sliced jalapenos or red pepper flakes for heat.
- Use udon noodles instead of soba noodles.
- Add sliced carrots or bell peppers for more vegetables.
- Top with sliced avocado or a soft-boiled egg for extra creaminess.
Tips and tricks:
- Make sure to rinse the soba noodles with cold water after cooking to prevent them from sticking together.
- Adjust the amount of honey and ponzu sauce to taste.
- Use low-sodium broth and soy sauce to reduce sodium content.
Storage instructions:
Store leftover broth and noodles separately in airtight containers in the refrigerator for up to three days.
Reheating instructions:
Reheat broth and noodles separately in the microwave or on the stovetop until hot.
Presentation ideas:
Serve in a large bowl with chopsticks and a spoon.
Garnishes:
Top with sliced jalapenos, sesame seeds, or sliced avocado.
Pairings:
Serve with a side of edamame or a seaweed salad.
Suggested side dishes:
Edamame, seaweed salad, or a side of steamed rice.
Troubleshooting advice:
If the broth is too salty, add more water or vegetable broth to dilute it.
Food safety advice:
Make sure to cook the mushrooms and bok choy thoroughly to prevent foodborne illness.
Food history:
Ponzu sauce is a citrus-based sauce commonly used in Japanese cuisine. It is made with soy sauce, rice vinegar, and citrus juice, usually from yuzu fruit.
Flavor profiles:
This dish has a savory, umami flavor from the miso and soy sauce, balanced with tangy and citrusy notes from the ponzu sauce and lime.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Japanese