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LOCATION: Recipes >> Asian >> Soba 02

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SOBA IN CHICKEN BROTH
Yield: 10 Cups

8 ounces dried soba noodles
8 cups homemade chicken broth
1 pound finely grated fresh ginger
1/4 pound fresh shiitake mushrooms, stems removed, slivered (about 1 cup)
2 Tablespoons sake or mirin
2 Tablespoons tamari or reduced-sodium soy sauce
1 Tablespoon rice-wine vinegar
2 Tablespoons miso paste
1 cup packed spinach leaves, washed, dried & coarsely chopped
4 each scallions, finely chopped
1/4 cup daikon radish, grated

In large pot, bring at least 3 quarts water to a boil. Slowly add
soba. When water returns to a boil, add 1/2 cup cold water. Repeat
steps of returning water to a boil and adding cold water 2 or 3
times, until the noodles are just tender (it will take 5 to 7
minutes total.) Drain and rinse well, working your fingers through
the strands to separate them. Set aside.

Combine chicken broth and ginger in the large pot and bring to a
boil. Reduce the heat to medium-low, add mushrooms and simmer for
8 minutes. Add sake or mirin, tamari or soy sauce and rice-wine
vinegar. In a small bowl, whisk a ladleful of the broth with miso
to dissolve it; return the mixture to the pot, along with spinach.
Simmer for 2 minutes more and remove from the heat. Divide the
noodles among soup bowls and ladle the soup over the top. Garnish
with scallions and daikon.

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