Best Soba Noodles With Green Onion Broth Recipes

SOBA NOODLES WITH GREEN ONION BROTH

Steps:

• Cook soba noodles according to package directions, drain and rinse with cold water.
• Bring chicken broth, dry sherry, sugar, soy sauce, ginger and about 3/4 of the green onions to a boil. Simmer while the egg is cooking.
• Beat eggs in small bowl with a dash of soy sauce. Cook egg pancake in a covered omlette pan sprayed with Pam. Cut into slices.
• Arrange some noodles and egg slices in an individual serving bowl and garnish with some of the remaining green onions. Cover with broth. Sprinkle hot pepper flakes on if desired.

SOBA NOODLES IN BROTH WITH SPINACH AND SHIITAKES

Steps:

• Place the kombu and shiitakes in a large bowl, and cover with 4 1/2 cups hot water. Soak for 30 minutes. Place a strainer over a bowl and drain. Squeeze the mushrooms over the strainer, then rinse. Remove the mushroom stems and discard. Slice the caps thinly.
• Meanwhile, cook the soba noodles. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, add the soba. As the water comes back to a boil, add 1/2 cup of cold water to prevent it from boiling over. Allow to come back to a boil again, and add another 1/2 cup of cold water. Check for doneness, and if necessary bring back to a boil one more time and add another 1/2 cup of cold water. The soba should be tender all the way through but al dente -- slightly firm to the bite. Transfer immediately to the ice water, and allow to cool for a few minutes, then drain.
• Bring the water back to a boil, salt generously and add the spinach. Blanch for one minute, and transfer to a bowl of ice water. Drain, squeeze out excess liquid, and cut the squeezed bundle of spinach into four pieces.
• Divide the noodles, spinach, mushrooms and green onions among four large soup bowls. In a saucepan, combine the soaking water from the kombu and mushrooms, the sake, mirin and soy sauce. Bring to a simmer. Taste and adjust seasonings. Pour over the ingredients in the soup bowls, and serve at once.

SOBA NOODLES WITH MISO BROTH

Steps:

• Remove stems from mushrooms. Reserve stems. Slice mushroom caps into (1/4-inch) julienne strips; set aside.
• Combine stems, broth, ginger, and garlic in a large saucepan; bring to a boil. Reduce heat, and simmer 15 minutes.
• Strain broth through a sieve into a bowl; discard solids. Add miso to broth, stirring well with a whisk. Add tofu. Cover and keep warm.
• Heat oil in a large nonstick skillet over medium-high heat. Add sliced mushrooms caps and pepper to pan; sauté 3 minutes or until browned. Add to broth mixture.
• Cook noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.
• Place 2/3 cup noodles into each of 6 shallow bowls; pour 1 1/2 cups hot broth mixture over each serving.
• Garnish each serving with 1/4 cup cabbage, about 1 1/2 tablespoons carrots, about 1 1/2 tablespoons onions, and 1 teaspoon sesame seeds.

SOBA NOODLES WITH GINGER BROTH AND CRUNCHY GINGER

Steps:

• First, prepare the toppings: Add 4 tablespoons oil to a large skillet and heat gently over medium. Place the red-pepper (chilli) flakes and paprika into a small heatproof bowl. Once the oil is quite hot but not smoking, pour it over the spices. Set aside to infuse as you make the ginger crumbs.
• Add the remaining 2 tablespoons oil to the same skillet and heat over medium-high. Once hot, turn the heat back down to medium and add the ginger and shallot. Cook for 10 to 15 minutes, stirring often, until nicely browned and starting to crisp. Add the panko, sesame seeds and 1/4 teaspoon salt, and cook for 4 to 6 minutes more, stirring often, until nicely toasted. Transfer to a bowl and set aside.
• Meanwhile, make the broth: Add all the broth ingredients plus 3/4 cup/200 milliliters water and 1 teaspoon salt to a medium lidded saucepan, and bring to a simmer over medium-high heat. Cover once simmering, turn the heat down to low and cook for 25 minutes. Drain through a sieve set over a bowl, discarding the solids, and return the broth to the saucepan along with another 1 1/4 cups/300 milliliters hot water. Keep warm over low heat until ready to serve.
• Prepare the noodles: Boil them in a pot or saucepan according to package instructions, or for 5 minutes in plenty of boiling water. Drain well and run under cold water to stop the cooking. Return the drained noodles to the pot or saucepan and toss with the lime juice, soy sauce and cilantro (coriander).
• Divide the warm broth across four bowls, then use a fork to twist and gather the noodles and nest them artfully in the bowls. Top with a spoonful of the ginger crumbs and the chile oil, serving the remaining alongside.