Brothy Japanese noodles with mushrooms and tofu
from Food Network Kitchens Making it Easy
1/3 c. soy sauce
3 Tbsp. rice vinegar
2 Tbsp. mirin (sweet Japanese rice wine)
2 Tbsp. peanut oil
1 Tbsp. toasted sesame oil
1 2-inch piece of ginger, finely grated
2 blocks firm tofu, blotted dry
1 lb. portobello mushrooms
2 Tbsp. gomashio (sesame seed spice, found in ethnic stores or sometimes in the ethnic aisle of grocery store)
Kosher salt
2 small bundles soba noodles (ethnic store or ethnic aisle of grocery store)
4 scallions, thinly sliced
1 tsp. chile oil (which I left out, but I bet would be good)
Position oven rack six inches from the broiler and preheat. Line a large broiler pan with aluminum foil. Whisk soy sauce with the vinegar, mirin, peanut oil, sesame oil and ginger in a large bowl.
Cut the tofu in about 8-10 pieces total, depending on how crispy you'd like yours to be. Arrange tofu and mushrooms on broiler pan, pour half the sauce on it, and then turn to coat thoroughly. Set aside for at least 5 minutes and up to 30. Broil the tofu and mushrooms for about 5 minutes, then turn. Sprinkle gomashio on top and broil 5-8 more minutes.
Meanwhile, bring water to a boil. Salt generously, and add soba noodles and cook 2 minutes. Add 1 c. cold water, bring back to a boil, and cook about 2-3 more minutes. Scoop out 1/4 c. of the noodle cooking water and add to reserved soy sauce mixture. Drain noodles and add to bowl with soy mixture, along with scallions and more gomashio. Toss to coat.
Slice the mushroom caps. Divide the noodles among 4 bowls and top with tofu and mushrooms and even more gomashio.
This is a really simple recipe to make, and it was so tasty. We'll be adding this one to our "dinner rotation" on a regular basis.
1/3 c. soy sauce
3 Tbsp. rice vinegar
2 Tbsp. mirin (sweet Japanese rice wine)
2 Tbsp. peanut oil
1 Tbsp. toasted sesame oil
1 2-inch piece of ginger, finely grated
2 blocks firm tofu, blotted dry
1 lb. portobello mushrooms
2 Tbsp. gomashio (sesame seed spice, found in ethnic stores or sometimes in the ethnic aisle of grocery store)
Kosher salt
2 small bundles soba noodles (ethnic store or ethnic aisle of grocery store)
4 scallions, thinly sliced
1 tsp. chile oil (which I left out, but I bet would be good)
Position oven rack six inches from the broiler and preheat. Line a large broiler pan with aluminum foil. Whisk soy sauce with the vinegar, mirin, peanut oil, sesame oil and ginger in a large bowl.
Cut the tofu in about 8-10 pieces total, depending on how crispy you'd like yours to be. Arrange tofu and mushrooms on broiler pan, pour half the sauce on it, and then turn to coat thoroughly. Set aside for at least 5 minutes and up to 30. Broil the tofu and mushrooms for about 5 minutes, then turn. Sprinkle gomashio on top and broil 5-8 more minutes.
Meanwhile, bring water to a boil. Salt generously, and add soba noodles and cook 2 minutes. Add 1 c. cold water, bring back to a boil, and cook about 2-3 more minutes. Scoop out 1/4 c. of the noodle cooking water and add to reserved soy sauce mixture. Drain noodles and add to bowl with soy mixture, along with scallions and more gomashio. Toss to coat.
Slice the mushroom caps. Divide the noodles among 4 bowls and top with tofu and mushrooms and even more gomashio.
This is a really simple recipe to make, and it was so tasty. We'll be adding this one to our "dinner rotation" on a regular basis.
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