Soba With Braised Spring Vegetables

Name: Soba With Braised Spring Vegetables
Ingredients: 1 tablespoon vegetable oil; 1 shallot thinly sliced; 2 inches fresh ginger piece, slivers; 3 carrots small julienne; 1 radish large julienne; 2 tablespoons tamari sauce; 1 tablespoon mirin sweet Japanese rice wine; 4 cups spinach leaves; 1 1/2 cups tofu cubed; 1 cup frozen peas or fresh; 1 teaspoon rice vinegar; 8 ounces soba noodles al dente; 1 tablespoon toasted sesame seeds; 2 scallions sliced

14 ingredients

5 steps

Ingredients

1 tablespoon vegetable oil
1 shallot thinly sliced
2 inches fresh ginger piece, slivers
3 carrots small julienne
1 radish large julienne
2 tablespoons tamari sauce
1 tablespoon mirin sweet Japanese rice wine
4 cups spinach leaves
1 1/2 cups tofu cubed
1 cup frozen peas or fresh
1 teaspoon rice vinegar
8 ounces soba noodles al dente
1 tablespoon toasted sesame seeds
2 scallions sliced

Directions

1

Heat a 10-inch skillet over medium heat for 30 seconds. Add vegetable oil, shallot and ginger. Stir-fry for about 3 minutes until brown.
2

Add julienne carrots and radish, stir, then pour in soy sauce and mirin. Cover, reduce the heat to medium-low, and simmer until vegetables are crisp-tender, about 3 minutes.
3

Add the spinach, tofu and peas. Stir well and season with rice vinegar.
4

Rinse cooked soba with hot water until warm, drain well, and divide between shallow bowls.
5

Spoon braised vegetables and sauce over noodles. Garnish with sesame seeds and scallion.