JAPANESE SOBA BOWL
Steps:
- 1. make the broth Place soy sauce, 1 tablespoon each brown sugar, chopped ginger and chopped garlic, plus 1 cup water, in a pot over high heat. Next, divide 20 shiitake mushrooms into stems and caps. When soy mixture is at a boil, add caps, reduce heat and simmer 10 minutes. Remove caps; reserve. Add stems plus 5 cups water, bring to boil, reduce heat and simmer covered, 30 minutes. Discard stems. 2. cook the soba Bring a pot of salted water to a boil (if the soba noodles have salt as an ingredient, omit it from the water), add a 10- to 11-ounce package of soba, reduce to a simmer, and cook until the noodles are firm but with no crunch (similar to al dente pasta), about 3 to 6 minutes. Drain and rinse well with cold water, then divide soba into four bowls. Use a twirling motion with tongs to form soba into nest shapes. 3. spoon in tofu and mushrooms The Japanese prefer silken tofu, which has a custard-like texture. Drain a 1-pound container of silken tofu, place in bowl, heat in microwave on high for 1 minute, then scoop out with a tablespoon, dividing equally among bowls. "Tile" reserved mushroom caps off-center on top of tofu. 4. sprinkle seaweed and scallions Nori, the dark-green pressed seaweed in sushi rolls, gives this dish a hint of the sea. Cut a half sheet of it into matchstick-size strips with scissors. Sprinkle over tofu. Slice two green onions on an extreme bias; divide evenly among bowls. 6. add spice powder A variation on the traditional seven-spice powder is to put out dainty dishes of the mixture's key ingredients: sesame seeds, chili powder and tangerine zest. Add a pinch of each to the broth and stir.
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