SWORDFISH OVER GINGER HOT AND SOUR SOBA SOUP
The aroma is out of this world. This Asian-inspired recipe yields very generous helpings, and is chock-full of veggies and lean protein. Lemongrass and lime give it a nice sour punch. Can easily be tweaked to make it gluten free. Garnish with any leftover cilantro and green onion, if desired.
Provided by hamburgertuktuk
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h
Yield 4
Number Of Ingredients 19
Steps:
- Bring water to a boil in a pot. Rinse swordfish and pat dry; season both sides with a pinch of salt and pepper. Reduce boiling water to a simmer. Stir in bouillon and 3/4 of the lime juice. Add carrots, bean sprouts, soy sauce, green onions, jalapeno, lemongrass, cilantro, 2/3 of the garlic, and ginger. Simmer broth for at least 10 minutes.
- Heat 1 tablespoon olive oil in a saucepan over medium heat. Add mushrooms; season with a pinch of salt and pepper and add remaining garlic. Cook until tender, about 5 minutes. Transfer mushrooms to a bowl. Wipe the pan clean if there are bits stuck to the bottom.
- Return pan to medium-high heat; add remaining olive oil and swordfish. Cook until internal temperature reaches at least 145 degrees F (63 degrees C), 4 to 5 minutes per side. Squeeze remaining lime juice over the fish and set aside to rest.
- Add mushrooms and bok choy to the broth. Continue simmering on low, about 5 minutes. Add soba noodles; cook until heated through, 5 to 7 minutes. Add sesame oil.
- Cut each block of noodles in half and divide between 4 bowls. Ladle vegetables and broth over the top. Cut swordfish steaks into equal pieces and place one on top of each bowl.
Nutrition Facts : Calories 630.9 calories, Carbohydrate 95.1 g, Cholesterol 32.3 mg, Fat 13.2 g, Fiber 5.4 g, Protein 33 g, SaturatedFat 2.1 g, Sodium 1084.9 mg, Sugar 6.1 g
HOT-AND-SOUR SOBA SALAD
I find any combination of noodles and hot-and-sour dressing fairly addictive, and none more than these earthy buckwheat noodles. You can make a meal of this salad if you add a little protein in the form of tofu, shredded chicken or shrimp.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield Serves six
Number Of Ingredients 17
Steps:
- Heat the peanut butter for 10 to 20 seconds in a microwave to make it easier to mix. Combine with the soy sauce, vinegar, hot red pepper oil, cayenne, garlic, ginger and salt and pepper. Whisk together. Whisk in the sesame oil, canola oil and broth. Set aside.
- To cook the noodles, bring a large pot of water to a boil, and add salt, if desired, and the noodles. When the water comes back to a boil and bubbles up, add a cup of cold water to the pot. Allow the water to come back to a boil, and add another cup of cold water. Allow the water to come to a boil one more time, and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss immediately with the dressing (whisk the dressing again first). Add the remaining ingredients, and toss together. Taste, adjust seasonings, and serve over a bed of salad greens if desired.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 12 grams, Carbohydrate 32 grams, Fat 14 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 2 grams, Sodium 476 milligrams, Sugar 1 gram, TransFat 0 grams
HOT SOBA
Steps:
- To make the broth, combine the dashi, soy sauce, and mirin in a stockpot over high heat and bring to a boil. Decrease the heat and simmer for 2 minutes. Add the enoki, cover, and turn off the heat. Keep warm until ready to serve.
- To assemble the dish, prepare an ice bath and place a large pot of salted water over high heat. When the water comes to a boil, add the pea pods and cook for 1 minute. Remove the pea pods and submerge in the ice water. Drain.
- Place a large pot of water over high heat and bring to a boil. Add the soba noodles, stirring with a fork or chopsticks to make sure the noodles don't stick together. Cook for 4 to 5 minutes, until the noodles are cooked through but al dente. Drain.
- To serve, divide the noodles among 4 bowls. Top each with 1 1/4 cups broth, one-fourth of the enoki mushrooms, scallions, pea pods, and mitsuba leaves, and a pinch each of ichimi togarashi and salt.
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