Soba Noodles In Shiitake Mushroom Broth With Sesame Crusted Tofu And Pea Shoots

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"Soba Noodles in Shiitake Mushroom Broth with Sesame Crusted Tofu and Pea Shoots. I wanted to do another soup that was good for you when you're sick but this time, vegetarian and vegan. It's kind of like Pho in that you assemble a lot of sides and put them into a tasty broth. Be safe out there with all this crazy weather!!!"
-- @megiswell

Recipe Intro From megiswell

Our next meal!

Ingredients

Shiitake Mushroom Broth

  • 1 onion, quartered papery skin included
  • 2 to 3 carrots, roughly chopped
  • 2 to 3 stalks of celery, roughly chopped
  • 3 garlic cloves, smashed papery skin included
  • 0.5 pounds shiitake mushrooms
  • 1 bunch parsley
  • 2 sprigs thyme
  • 1 teaspoon peppercorns
  • 2 bay leaves
  • 4 liters water (16 cups)

Sesame Crusted Tofu

  • 1 (14 ounce) block extra firm tofu
  • 1/4 cup coconut aminos or soy sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon mirin
  • 1 teaspoon miso
  • 2 to 3 tablespoons roasted sesame seeds
  • 2 to 3 tablespoons black sesame seeds
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil

Stir Fried Pea Shoots

  • 1/2 tablespoon vegetable oil
  • 1 pound pea shoots
  • coarse Himalayan Pink Salt

Soba Noodles in Shiitake Mushroom Broth with Sesame Crusted Tofu and Pea Shoots

  • 6 cups Shiitake Mushroom Broth
  • salt and pepper, taste
  • 7 ounces green tea soba noodles (cha soba)
  • Sesame Crusted Tofu
  • Stir Fried Pea Shoots
  • bean sprouts
  • lime juice

Instructions

Shiitake Mushroom Broth

  1. Combine everything into a large pot. Bring to a boil on high heat. Reduce heat to low and cook for 40 minutes. 

  2. Pour broth over a fine-mesh sieve and discard the solids. Let the broth cool to room temperature, pour into mason jars, and either use immediately or freeze. 

Sesame Crusted Tofu

  1. Place the tofu block on a baking sheet covered with a clean dishtowel and a layer of paper towels. Pull the dishtowel and paper towels over the top (the tofu should sandwiched). Put another baking sheet on top of the tofu and place heavy items on top. Press the tofu for at least 30 minutes (this can be done the day before). 

  2. For the marinade, mix everything together except for the sesame seeds and vegetable oil. 

  3. Uncover the tofu and cut it into 10, 1/2 inch rectangles. 

  4. Lay the tofu in a baking dish and pour the marinade on top. Marinate for 30 minutes, turning the tofu once. 

  5. Mix the sesame seeds and salt together in a shallow dish. Pick up a tofu rectangle, shake off excess marinade, and dip both sides in the sesame seeds. Repeat. 

  6. Heat 1 tablespoon vegetable oil in a skillet on medium heat. Once oil is hot, add the tofu, cooking each side for 1 minute. Set aside.

Stir Fried Pea Shoots

  1. Heat oil in a large skillet or wok. Once oil is hot, add the pea shoots and stir-fry 1 to 2 minutes until slightly wilted but still crisp. 

  2. Transfer to a plate and sprinkle with the coarse Himalayan salt. 

Soba Noodles in Shiitake Mushroom Broth with Sesame Crusted Tofu and Pea Shoots

  1. Heat the vegetable broth on medium heat until it starts to boil. Reduce heat to low. 

  2. Bring a pot of water to boil. Add the soba noodles, let the water return to a boil, and then reduce heat until the water is at a simmer. Cook for 6 to 8 minutes. 

  3. While the noodles are cooking, fill a large bowl with cold water. Drain the noodles in a colander and then dump them into the cold water. Use your hands to rub the noodles, washing them of excess starch. Drain the noodles again and set aside until you’re ready to use them. 

  4. Pour about 1 cup of broth into serving bowls. Separate the noodles equally among the bowls. 

  5. Top with Sesame Crusted Tofu (cut into cubes if desired for easier eating), Stir Fried Pea Shoots, bean sprouts, a generous squeeze of lime juice, and more salt if needed.  

Recipe