Happy New Year! After all the feasting and drinking I’m sure most of you are ready for a New Year cleanse. This light vegetarian soba in soy broth is healthy, light, delicious, and pretty!
I started my New Year with a refreshing hike along Runyon Canyon thinking about what was accomplished in 2013 and what’s to be in 2014. I just love this part of a new year. Here is to a fun and exciting 2014!
- 2 garlic cloves, peeled, crushed
- 1 1” piece peeled ginger, thinly sliced
- 1/4 cup soy sauce
- 1 tablespoons vegetable oil
- 1/2 pound shiitake mushrooms, stems removed and cleaned
- 8 ounces soba (Japanese-style noodles)
- 4 radishes, trimmed, thinly sliced
- 4 large egg yolks
- 4 scallions, thinly sliced at an angle
- 1 tablespoon toasted sesame seeds
- Add garlic, ginger, and 4 cups water to a pot and bring to a boil. Reduce heat and simmer 10 minutes. Add soy sauce. Cover and continue to simmer on the lowest heat setting for another 10 minutes. Then, add 1 and a half more cups of water. Stir, turn off heat and set aside.
- Heat oil in a large skillet over medium-high heat. Add mushrooms; season with salt and pepper. Cook, tossing occasionally, until soft and browned, 5 minutes. Transfer to a large plate.
- Meanwhile, cook soba in a large pot of boiling water, stirring occasionally, until al dente (follow package instructions); drain.
- Return reserved broth in the pot to a simmer.
- Divide soba and broth among bowls; top with mushrooms, radishes, and egg yolks (when cracking the egg, get rid of the egg white and just carefully pour the egg yolk onto the broth). Add scallions and sprinkle with sesame seeds.
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