Soba Noodles with Veggies in Ginger-Miso Broth

I didn’t really like ginger for a long time, but recently I’ve been on a big ginger kick after reading famed food critic Ruth Reichl’s description of fragrant ginger broth in Garlic and Sapphires: The Secret Life of a Critic in Disguise. The inspiration for this meal came from here. I love the method of cooking the veggies by pouring hot broth over them just before serving. The whole dish tastes much more vibrant than it would have had the veggies been simmered in the broth on the stove.

Note: Some of the best homemade meals I've made have come from W.T.F.I.A. (whatever the fuck is around) recipes. Soup especially, is a great way to pass off some random items lurking in the crisper as a well-thought out meal. I realize that lemongrass is not a traditional Japanese ingredient, but like I said, W.T.F.I.A. And for this same reason I didn't include exact measurements on the veggie ingredients. As you can see from the pictures below, I cut up about half a cup, or a handful, of each kind of veg. For some authentic Japanese recipes, and general entertainment from Jacques, an adorable gray toy poodle, check out Cooking with Dog (“It’s not what you think!”).

Ingredients:

• Half a package of soba (buckwheat) noodles, cooked and drained  

Broth:

• Stems from 8 shitake mushrooms (reserve caps)
• 4 cups of vegetable broth (I used broth powder and water)
• 2-3 tablespoons miso paste
• 3 cloves garlic, crush and chopped
• 3 inch piece of ginger, peeled and sliced
• ¼ cup cooking sherry
• 2-3 dried chili peppers
• Tamari or soy sauce to taste

Sauté:

• Caps of eight shitake mushrooms, cleaned sliced into strips
• Half an eight ounce package of extra firm tofu, cubed
 

 

 

 Veggies:

• Daikon radish, sliced in an Asian julienne
• Carrot, sliced in an Asian julienne
• Snow peas, ends removed and cut in half
• Baby bok choi
• Napa or green cabbage, shredded

Method: 
In a large saucepan, combine the mushroom stems, miso paste and vegetable broth. Bring to a boil and add the garlic, ginger, and chili peppers. Reduce to medium-low and simmer for about fifteen minutes. Sauté the sliced mushroom caps and tofu until the mushrooms become soft and the tofu begins to brown (I used a well-loved cast iron pan sprayed with a bit of canola oil for this). Take off heat. Turn off the broth and let cool for a few minutes. Strain the solids out, then bring the broth to a boil again. Arrange the Soba Noodles on one side of a bowl. Arrange veggies in little clumps on the other side. Pour the hot broth (be careful!) into the bowl. Season with tamari or soy sauce and enjoy.

The various ingredients arranged in a bowl before the broth is added.