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Soba With Shiitake Mushrooms And Scallions

The perfect pasta dish...seriously...

2 tablespoons avocado oil
1 yellow onion, in sliced thin half moons
1 piece fresh ginger root , 1/2 inch long, match sticks
1 tablespoon organic soy sauce
1 tablespoon brown rice syrup
1 carrot,  julienne pieces
1 cup daikon, julienne pieces

8 dried shiitake mushrooms, rehydrated, thinly sliced
1 zucchini, julienne pieces

2 tablespoons mirin or white wine
1 cup water
1 cup watercress, shredded
3 scallions,  thinly sliced on the diagonal
1 teaspoon kuzu,  dissolved in small amount of cold water
2 tablespoons umeboshi vinegar
8 ounces soba noodles, cooked al dente, rinse, drain
2 tablespoons pickled ginger, minced
1/2 cup black sesame seeds, lightly pan roasted

Heat the oil in a wok over medium heat. Add the onions and ginger and saute with a dash of soy sauce and rice syrup until limp. Stir in the carrots and daikon; add a dash of soy and saute for one minute. Stir in the mushrooms, zucchini, and season with soy sauce and mirin. Add the water, cover and cook over low heat until mushrooms are tender, about 7 minutes. Stir in the watercress, scallions and dissolved kuzu, and cook stirring until a thin glaze forms over the vegetables.

Remove from the heat and stir in the vinegar. Mound of noodles on a platter and spoon vegetables over top. Garnish with pickled ginger and sesame seeds and serve immediately.  

Makes 4-5 servings


Ergo Chef
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