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Back to Asian Noodle Soup with Winter Vegetables and Tofu All Reviews for Asian Noodle Soup with Winter Vegetables and Tofu - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Asian Noodle Soup with Winter Vegetables and Tofu Recipe Summary Servings: 4
Ingredients Ingredient Checklist 6 cups water 4 ounces fresh shiitake mushrooms, stems trimmed and reserved, caps cut into 3/4-inch slices 1/2 ounce dried shiitake mushrooms (5 large) 1 six-inch square dried kombu 3/4 cup bonito flakes (1/4 ounce) 1/4 cup plus 1 teaspoon reduced-sodium soy sauce 2 tablespoons mirin 1/2 large sweet potato (about 4 ounces), peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices 6 ounces soba noodles (2 bundles) 3 ounces snow peas, trimmed and halved 3 ounces kohlrabi, peeled and cut into 1/4-inch-thick sticks 8 ounces silken tofu, cut into 8 slices
Gallery Asian Noodle Soup with Winter Vegetables and Tofu
Recipe Summary Servings: 4
Gallery
Asian Noodle Soup with Winter Vegetables and Tofu
Asian Noodle Soup with Winter Vegetables and Tofu
Asian Noodle Soup with Winter Vegetables and Tofu
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 6 cups water 4 ounces fresh shiitake mushrooms, stems trimmed and reserved, caps cut into 3/4-inch slices 1/2 ounce dried shiitake mushrooms (5 large) 1 six-inch square dried kombu 3/4 cup bonito flakes (1/4 ounce) 1/4 cup plus 1 teaspoon reduced-sodium soy sauce 2 tablespoons mirin 1/2 large sweet potato (about 4 ounces), peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices 6 ounces soba noodles (2 bundles) 3 ounces snow peas, trimmed and halved 3 ounces kohlrabi, peeled and cut into 1/4-inch-thick sticks 8 ounces silken tofu, cut into 8 slices
Directions
Bring 6 cups water, mushroom stems, dried mushrooms, and kombu to a boil in a large pot over medium-high heat. Remove from heat, and add bonito flakes. Let stand until flakes sink to bottom of pot, about 3 minutes.
Line a sieve with cheesecloth. Strain broth through sieve into pot, and discard solids. Stir in soy sauce and mirin. (You should have 5 cups.)
Cook sweet potato in a large pot of boiling water until crisp-tender, about 2 minutes. Transfer to a bowl using a slotted spoon. Add noodles to boiling water. Cook according to package directions. Drain. Rinse with cold water.
Divide noodles among 4 bowls. Arrange sweet potato, sliced mushroom caps, snow peas, kohlrabi, and tofu on top of noodles. Bring broth to a simmer, then immediately divide among bowls. Serve immediately.
Reviews
Add Rating & Review 15 Ratings 5 star values: 1 4 star values: 3 3 star values: 4 2 star values: 6 1 star values: 1
Reviews
Add Rating & Review 15 Ratings 5 star values: 1 4 star values: 3 3 star values: 4 2 star values: 6 1 star values: 1
Add Rating & Review
15 Ratings 5 star values: 1 4 star values: 3 3 star values: 4 2 star values: 6 1 star values: 1
15 Ratings 5 star values: 1 4 star values: 3 3 star values: 4 2 star values: 6 1 star values: 1
15 Ratings 5 star values: 1 4 star values: 3 3 star values: 4 2 star values: 6 1 star values: 1
5 star values: 1 4 star values: 3 3 star values: 4 2 star values: 6 1 star values: 1
All Reviews for Asian Noodle Soup with Winter Vegetables and Tofu
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Asian Noodle Soup with Winter Vegetables and Tofu
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
