Noodles With Soy Broth Recipes

EGG NOODLES WITH SOY BROTH

Egg Noodles With Soy Broth image

This is a tasty, fast, cheap, infinitely variable broth-and-noodle combination. Its preparation is slowed down only by waiting for the water to boil. A key ingredient is ketchup; if you can't bear that thought, you can use tomato paste instead. There's also Sriracha, soy sauce, vinegar and sesame oil, all of which add character. The noodles I use are fresh egg pasta, but just about any kind of noodle can be used. Once you've made this once, you'll probably want to take it to a showier place. Cook thinly sliced shallot, ginger or garlic in a little peanut oil before adding the water for the "broth," or add sliced celery, bean sprouts, snow peas or sliced carrots to it. Switch to rice noodles, soba, ordinary dried pasta or mung bean threads if you like.

Provided by Mark Bittman

Categories dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Salt
1/3 cup soy sauce, more to taste
1/3 cup ketchup or 3 tablespoons tomato paste
Pinch of sugar
1 tablespoon rice wine vinegar, more to taste
A few drops dark sesame oil (optional)
A squirt of Sriracha or other sauce, or a dried red chile to taste optional
1 pound egg noodles, preferably fresh

Steps:

Bring a large pot of water to a boil and salt it. In a smaller pot, bring 6 cups of water to a boil; once boiling, reduce heat so water bubbles gently.
To the smaller pot add soy sauce, ketchup, vinegar, sesame oil if using and Sriracha or chile, along with a pinch of salt. Stir and let simmer.
Add egg noodles to large pot; fresh noodles will be ready in just a couple of minutes; dried will take longer. When tender but not mushy, drain. Taste broth and add more soy, salt, vinegar or heat as you like. Divide noodles into bowls and pour hot broth over all.

Nutrition Facts : @context http, Calories 18, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 48 milligrams, Sugar 0 grams, TransFat 0 grams

SOBA AND MAITAKE MUSHROOMS IN SOY BROTH

Soba and Maitake Mushrooms in Soy Broth image

This soup is trendy ramen's healthier sibling: The buckwheat in soba is nutritious and a good source of fiber (and it's flavorful, too).

Provided by Alison Roman

Categories Soup/Stew Mushroom Vegetarian Quick & Easy Low Cal High Fiber Dinner Lunch Healthy Noodle Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

2 garlic cloves, peeled, crushed
1 1" piece peeled ginger, thinly sliced
1/2 cup reduced-sodium soy sauce
1/2 cup dried wakame (optional)
2 tablespoons vegetable oil
1/2 pound maitake mushrooms, torn into large pieces
Kosher salt, freshly ground pepper
8 ounces soba (Japanese-style noodles)
4 baby turnips or radishes, trimmed, thinly sliced
4 large egg yolks
4 scallions, thinly sliced
1 tablespoon toasted sesame seeds

Steps:

Bring garlic, ginger, and 4 cups water to a boil in a small saucepan; reduce heat and simmer 10 minutes. Add soy sauce and wakame, if using. Set broth aside.
Heat oil in a large skillet over medium-high heat. Add mushrooms; season with salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 10-12 minutes. Transfer to a large plate.
Meanwhile, cook soba in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Return reserved broth to a simmer.
Divide soba and broth among bowls; top with mushrooms, turnips, and egg yolks. Add scallions and sprinkle with sesame seeds.

COOL SOBA NOODLES WITH SWEET SOY BROTH

Cool Soba Noodles With Sweet Soy Broth image

Provided by Steven Raichlen

Categories dinner, weekday, soups and stews, appetizer, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 package (1 tablespoon) instant dashi
1/4 cup soy sauce
6 tablespoons mirin
2 tablespoons sake
2 teaspoons sugar
10 ounces dried soba noodles
4 teaspoons wasabi powder
4 scallions, green part only, finely chopped
1 sheet nori seaweed, cut into matchstick slivers
4 tablespoons dried bonito flakes (optional)

Steps:

Combine 4 cups water, dashi, soy sauce, mirin, sake and sugar in bowl. Whisk until dashi and sugar dissolve; set aside.
Bring 4 quarts water to boil in large saucepan. Add soba noodles, and cook until tender, about 6 minutes. Drain noodles in colander, rinse with cold water until cool, and drain again.
Combine wasabi powder and 1 tablespoon water in a small bowl, and stir. Let stand about 6 minutes, until it becomes a thick paste. Using your finger, form 4 small balls.
To serve, divide noodles among 4 bowls, and ladle broth over them. Arrange wasabi balls, scallion greens, nori and dried bonito flakes (if using) on top of noodles. Using chopsticks, dissolve wasabi balls into broth; do not eat whole. Serve at once.

Nutrition Facts : @context http, Calories 12, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 58 milligrams, Sugar 0 grams

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