Best Chilled Soba With Tofu And Sugar Snap Peas Recipes

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CHILLED SOBA WITH TOFU AND SUGAR SNAP PEAS



Chilled Soba with Tofu and Sugar Snap Peas image

Provided by Lillian Chou

Categories     Ginger     Pasta     Tofu     Spinach     Summer     Chill     Healthy     Vegan     Sesame     Soy Sauce     Sugar Snap Pea     Simmer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 16

For sauce:
1 large dried shiitake mushroom
2 1/2 cups water
8 (1-inch) pieces kombu (dried kelp)
1/2 cup soy sauce (preferably Japanese)
1/4 cup mirin (Japanese sweet rice wine)
3 tablespoons ponzu sauce (not containing dashi)
1 tablespoon sugar
1 tablespoon Asian sesame oil
For soba:
1 pound sugar snap peas, thinly sliced
10 ounces baby spinach (16 cups)
1 pound dried soba noodles
1 (14- to 18-ounce) package silken tofu
1 cup thinly sliced scallions, divided
2 tablespoons thin matchsticks of peeled ginger

Steps:

  • Make sauce:
  • Simmer mushroom in water in a small saucepan, covered, 15 minutes. Add kombu and barely simmer, covered, 5 minutes. Remove from heat and let stand, covered, 5 minutes. Strain through a fine-mesh sieve into a large glass measure, pressing on and discarding solids. Return 2 cups liquid (add water if necessary) to saucepan. Add soy sauce, mirin, ponzu, sugar, and 1/4 teaspoon salt and bring to a boil, stirring until sugar has dissolved. Remove from heat. Stir in sesame oil, then cool in pan in a large ice bath.
  • Cook noodles and vegetables:
  • Blanch sugar snaps in a large pot of unsalted boiling water until crisp-tender, about 2 minutes. Transfer with a slotted spoon to a large colander set in ice bath to stop cooking. Lift colander to drain. Transfer sugar snaps to a bowl. Meanwhile, return water to a boil. Blanch spinach until just wilted, about 30 seconds, then cool and drain in same manner. Squeeze out excess water. Add to sugar snaps.
  • Return water to a boil.
  • Add noodles and cook according to package directions, stirring occasionally, until tender. Drain in colander and rinse with cold water. Cool in ice bath until very cold (add more ice to water as necessary). Drain well.
  • Carefully drain tofu and pat dry. Cut into 3/4-inch cubes.
  • Whisk sauce, then pour 1 1/2 cups sauce into a large bowl. Add noodles, sugar snaps, spinach, and half of scallions and toss. Serve in shallow bowls, topped with tofu, remaining scallions, and ginger. Drizzle with some of remaining sauce and serve remainder on the side.

NOODLE BOWL WITH SOBA, ENOKI MUSHROOMS, SUGAR SNAP PEAS AND TOFU



Noodle Bowl With Soba, Enoki Mushrooms, Sugar Snap Peas and Tofu image

Fresh enoki mushrooms are small thin-stemmed mushrooms with a small cap. They are widely available now in supermarkets and very nice in a noodle bowl. A noodle bowl makes for a comforting, filling winter meal and is easily put together. The broth only requires 20 minutes; make it your go-to vegetarian broth because it freezes well. I have found sliced dried shiitake mushrooms in specialty stores, and dried shiitakes in the Asian foods aisle of my local supermarket.

Provided by Martha Rose Shulman

Categories     dinner, lunch, appetizer, main course

Time 30m

Yield Serves 4

Number Of Ingredients 11

6 to 8 dried shiitake mushrooms (or 1 ounce sliced dried shiitakes) or a small handful of dried porcinis or other dried mushrooms, rinsed
1 bunch scallions, sliced, or 1 leek, white and light green part only, cleaned and sliced
2 kombu strips
1 medium carrot, sliced thin
2 quarts water
6 ounces Japanese soba noodles, cooked and tossed with 2 teaspoons sesame oil or grapeseed oil
1/2 pound enoki mushrooms
6 to 8 ounces tofu, either soft or firm, to taste, marinated tofu or commercial seasoned tofu, diced
1/2 pound sugar snap peas, trimmed, strings removed
1 bunch scallions, thinly sliced, light and dark green parts kept separate
1/4 cup chopped cilantro, plus sprigs for garnish

Steps:

  • To make the broth, combine dried mushrooms, scallions or leek, kombu, carrots, and water in a saucepan or soup pot and bring to a simmer. Reduce heat to low, cover and simmer 20 minutes. Place a strainer over a bowl and line with cheesecloth. Drain broth and return to pot. Season to taste with soy sauce, salt or both.
  • Bring broth to a simmer. Add enoki mushrooms, tofu and sugar snap peas and simmer 2 to 3 minutes. If noodles have been refrigerated, warm by placing them in a strainer and dipping strainer into the simmering broth.
  • Distribute noodles among 4 deep or wide soup bowls. Add the white and light green parts of the scallions and chopped cilantro, cover and turn off heat. Allow to sit for 3 minutes.
  • Ladle soup into bowls, taking care to distribute tofu, sugar snap peas, enokis and scallions evenly. Sprinkle dark green parts of the scallions over each serving, garnish with cilantro sprigs, and serve.

Nutrition Facts : @context http, Calories 499, UnsaturatedFat 36 grams, Carbohydrate 20 grams, Fat 45 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 61 milligrams, Sugar 5 grams

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