Coda Bakery Tofu Noodle Bowl Recipes

ROOT-CENTRIC NOODLE BOWL

Steps:

• For the eggs: Add to a blender the carrots, vinegar, sugar, salt and 1 cup water and blend at high speed for 3 minutes. Strain the liquid and reserve.
• Bring a saucepot filled three-quarters of the way with water to a rapid boil. Lower the eggs in and cook for exactly 7 minutes, then shock in an ice bath until cool.
• Carefully peel the eggs and transfer to the reserved carrot liquid. Allow to steep, refrigerated, as long as you can, for up to a day.
• For the braised burdock root: Add the sesame oil to a medium saute pan over medium heat. Add the burdock root and saute until just starting to brown, 3 to 5 minutes. Add the soy sauce, mirin and sugar and bring to a boil. Reduce to a simmer and cook until tender, about 10 minutes. Drain and reserve for serving.
• For the broth: In a saucepot, combine the kombu, dried shiitake and 48 ounces water. Bring to a simmer over medium heat and simmer for 15 minutes. Strain and keep the broth warm until ready to serve.
• For the seasoning agent: In the pitcher of a high-speed blender, add the beet, soy sauce, maple syrup, salt and MSG. Blend at high speed until silky, about 3 minutes. Transfer to a container until ready to serve. Rinse the blender pitcher.
• For the noodles: Bring a large pot of water to a boil. Drain the water from the konnyaku packaging and add to a chinois or fine mesh strainer and put in the boiling water. Carefully toss the noodles around in the boiling water with tongs to heat through.
• Divide the noodles among four bowls. Add a 2- to 3-ounce ladle of the seasoning agent to each, then a 12-ounce ladle of hot kombu liquid. Garnish each with an egg, braised burdock and wilted beet greens, if desired.

CODA ALLA VACCINARA

Steps:

• Preheat oven to 350 degrees F.
• In a saute pan, add the olive oil, carrot, onion, and celery with minced garlic and bay leaves. Heat mixture until the vegetables start to sweat. Sprinkle oxtails with salt and pepper and add to the vegetable mixture. Add the wine and cook for 10 to 15 minutes or until the wine evaporates. Add the cocoa and vegetable stock. Transfer mixture to a heatproof casserole.
• Cover the casserole and bake in the oven slowly for 2 hours.
• Check whether there is too much stock remaining and if so, turn up heat until excess stock evaporates. Add the tomatoes and cook for 40 minutes with cover on. Check and stir occasionally.
• To make the garnish: Place the water in a saucepan and bring to a boil. Clean and cut the carrots and celery into 1/4-inch julienne sticks. Salt the water and cook the celery and carrot sticks together al dente, about 2 minutes. Drain. Saute the vegetables with extra- virgin olive oil, salt, and pepper.
• Remove pieces of oxtail from the casserole, and put them in a warming dish. Take the sauce that is left in the casserole dish and pass it through a blender.
• To serve: place the oxtail pieces on plates and cover generously with the sauce. On the top, place the carrots and celery garnish, and decorate with the chopped basil leaves.