Soba Noodles With Miso Broth

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 8 ounces shiitake mushrooms
• 9 cups reduced-sodium fat-free chicken broth
• peeled fresh ginger, sliced
• 1 whole head of garlic, peeled and crushed
• 3 tablespoons yellow miso (soybean paste)
• 1 (14 ounce) package extrafirm tofu, drained and diced
• 1 tablespoon dark sesame oil
• 1/4 teaspoon crushed red pepper flakes
• 12 ounces buckwheat soba noodles
• 1 1/2 cups shredded napa cabbage (chinese)
• 1/2 cup shredded carrot
• 1/2 cup finely sliced green onion
• 2 tablespoons toasted sesame seeds

Recipe

• 1 remove stems from mushrooms. reserve stems. slice mushroom caps into (1/4-inch) julienne strips; set aside.
• 2 combine stems, broth, ginger, and garlic in a large saucepan; bring to a boil. reduce heat, and simmer 15 minutes.
• 3 strain broth through a sieve into a bowl; discard solids. add miso to broth, stirring well with a whisk. add tofu. cover and keep warm.
• 4 heat oil in a large nonstick skillet over medium-high heat. add sliced mushrooms caps and pepper to pan; sauté 3 minutes or until browned. add to broth mixture.
• 5 cook noodles according to package directions, omitting salt and fat. drain and rinse with cold water; drain.
• 6 place 2/3 cup noodles into each of 6 shallow bowls; pour 1 1/2 cups hot broth mixture over each serving.
• 7 garnish each serving with 1/4 cup cabbage, about 1 1/2 tablespoons carrots, about 1 1/2 tablespoons onions, and 1 teaspoon sesame seeds.