Soba Noodles In Broth With Sweet Potato Cabbage And Spinach Recipes

SOBA NOODLES IN BROTH WITH SWEET POTATO, CABBAGE AND SPINACH

Soba Noodles in Broth With Sweet Potato, Cabbage and Spinach image

This simple Japanese soup can be served as a meal or as a starter. As the sweet potatoes and cabbage simmer in the broth of your choice, they infuse it with sweetness. Spinach is added at the last minute, and the soup is served with cooked soba noodles.

Provided by Martha Rose Shulman

Categories dinner, easy, quick, weekday, one pot, soups and stews, appetizer, main course

Time 25m

Yield Serves four as a main dish, six as a starter

Number Of Ingredients 7

Ingredients

6 cups kombu dashi, chicken stock or vegetable stock
Salt to taste
6 ounces Japanese soba noodles, cooked and tossed with 1 tablespoon sesame oil
1 large or 2 small sweet potatoes about 3/4 pound, peeled and sliced about 1/4 inch thick cut in half lengthwise first if fat
2 cups shredded cabbage
1 6-ounce bag baby spinach, rinsed
2 tablespoons minced chives

Steps:

Bring the stock to a simmer. Taste and adjust seasoning, adding salt if desired. Add the sweet potatoes and cabbage, and simmer 15 minutes until the vegetables are tender.
If the noodles have been refrigerated, warm them by placing them in a strainer and dipping the strainer into the simmering broth. Then distribute the noodles among four to six soup bowls. Add the spinach to the stock. Cover, and turn off the heat. Leave for three minutes. Ladle the soup into the bowls, taking care to distribute the vegetables evenly. Sprinkle the chives over each serving, and serve.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 0 grams, Carbohydrate 40 grams, Fat 1 gram, Fiber 3 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 1166 milligrams, Sugar 2 grams

SPICY SOBA NOODLES WITH SHIITAKES AND CABBAGE

Spicy Soba Noodles with Shiitakes and Cabbage image

Korean hot-pepper paste gives this Asian-inspired dish not only heat but also full, deep flavor. Rich with umami, edamame and buckwheat noodles satisfy even the heartiest appetites.

Provided by Maggie Ruggiero

Categories Ginger Mushroom Pasta Pepper Vegetable Sauté Vegetarian Dinner Lunch Vegan Noodle Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

For sauce
1/3 cup water
1/3 cup soy sauce
2 to 3 teaspoons Korean hot-pepper paste (sometimes labeled "gochujang")
1 tablespoon packed brown sugar
For noodles
3 tablespoons sesame seeds
1/4 cup vegetable oil
2 tablespoons finely chopped peeled ginger
1 tablespoon finely chopped garlic
10 oz fresh shiitake mushrooms, stemmed and thinly sliced
1 1/4 pound Napa cabbage, thinly sliced (8 cups)
6 scallions, thinly sliced
8 to 9 ounces soba (buckwheat noodles)
1 cup frozen shelled edamame

Steps:

Stir together all sauce ingredients until brown sugar is dissolved, then set aside.
Toast sesame seeds in a dry 12-inch heavy skillet (not nonstick) over medium heat, stirring, until pale golden, then transfer to a small bowl.
Heat oil in skillet over medium-high heat until it shimmers, then sauté ginger and garlic, stirring, until fragrant, about 30 seconds. Add shiitakes and sauté, stirring frequently, until tender and starting to brown, about 6 minutes. Reduce heat to medium, then add cabbage and most of scallions (reserve about a tablespoon for garnish) and cook, stirring occasionally, until cabbage is crisp-tender, about 6 minutes. Add sauce and simmer 2 minutes.
While cabbage is cooking, cook soba and edamame together in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until noodles are just tender, about 6 minutes. Drain in a colander and rinse under cool water to stop cooking and remove excess starch, then drain well again. Transfer to a large bowl and toss with sesame seeds and vegetable mixture. Serve sprinkled with reserved scallions.

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