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gomoku-soba recipe

Date: Fri, 10 Jul 1998 20:48:17 -0700
From: knswain@umr.edu

Gomoku Soba (Noodles and Vegetables in a Flavorful Broth)

Recipe By:	Sundays at Moosewood Restaurant
Serving Size:	4

Amount	Measure	Ingredient	Preparation Method
8		dried shiitake mushrooms	
2	cups	hot water	
3 1/2	cups	Konbu Dashi	
5	tablespoons	tamari soy sauce	
1/2	cup	sake	
1/2	large	carrot--thinly sliced 
8		scallions--cut in 2 1/2" pieces
2	cups	sliced Chinese cabbage--cut 1/2 inch thick
1	pound	soba noodles	

Soak the shiitake in 2 cups of very hot water for 20 to 30 minutes.  
Reserving the liquid, remove the soaked shiitake, trim off and discard 
the stems, and slice the caps into strips.  There should be 1 1/2 cups of 
shiitake dashi left.  Combine this will 3 1/2 cups of konbu dashi (or 
however much konbu dashi it takes to make a total of 5 cups).  Add the 
soy sauce, sake, and shiitake.  Simmer.  Briefly cook each vegetable in 
the broth as it simmers, one vegetable at a time so that everything is 
just barely cooked--or, just barely undercooked.  Remove the cooked 
vegetables from the stock and set aside for later.

Continue to simmer the broth as you cook the soba in a separate pot.  
After the soba is cooked and drained, in each of four big bowls place 
approximately a fourth of the noodles.  Then arrange, as prettily as 
possible, the vegetables.  Pour a generous cup of broth over everything 
in each bowl.  The broth must be very hot so it can reheat the vegetables 
and egg.  Garnish with chopped scallions, and, if desired, hot red pepper 
flakes to taste.
Notes:	Variation:  Snow peas, spinach and mung sprouts are also very 
good in this dish.  Snow peas should be briefly cooked with the other 
vegetables.  Add uncooked spinach or sprouts to the serving bowl before 
pouring the hot broth over everything.

Konbu Dashi

Recipe By:	Sundays at Moosewood Restaurant
Serving Size:	1

Amount	Measure	Ingredient	Preparation Method
1/2	ounce	dried konbu	
8	cups	water	

Bring the konbu and water to a boil. Turn the heat down, cover and simmer 
for 20 minutes.  Pour through a strainer to remove the konbu.  The 
remaining liquid is the dashi.  If not using right away, let cool and 
then refrigerate.  Konbu dashi will keep for four to five days.

kwvegan vegan