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20 minutes
4
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
soy sauce, thin (lite)
soba noodle (dry)
kid friendly
has meat
has pasta
(?)
Has pasta from:
soba noodle (dry)
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
sake
soba noodle (dry)
dark sesame oil
This recipe has no customizations.
 
MAIN RECIPE INGREDIENTS
Amount
Measure
Ingredient
 
1/3
cups
can use white miso paste in place of soy sauce.
 
1/4
cups
 
1/4
cups
 
12
whole
dried, soaked in water until pliable. Stemmed and caps julienned.
 
10
ounces, weight
 
1
tbsp
 
1
lb
Any leafy green such as chrysanthemum leaves, or baby bok choy can work.
 
2
whole
trimmed and thinly sliced into rounds.
 
2
inches
finely julienned.
 
 
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INGREDIENTS FOR: JAPANESE KELP STOCK
Amount
Measure
Ingredient
 
2
ounces, weight
Wiped clean.
 
5
quarts
Use filtered or spring water.
 
 
PREPARATION
MAKING THE BROTH
1.
Follow the steps for recipe "Kelp Stock", which is in the dependent recipes section to the right.
2.
In a large pot, combine the stock, soy sauce or miso (if using miso, dilute in a little of the stock), sake and mirin.
3.
Add the mushrooms, cover, bring to a gentle boil over medium heat. Reduce heat to low and continue to simmer until ready to use.
PREPARING THE NOODLES
4.
In a medium pot of water, bring to a boil over medium heat and cook the noodles until tender, yet firm, about 3 minutes. Drain and divide among large soup bowls.
SERVING
5.
Add the sesame oil and leafy greens to the soup stock and cook for 30 seconds. Ladle a generous amount of stock with greens and mushrooms over each serving of noodles.
6.
Garnish with scallions, ginger, and sesame seeds (if desired). Add a sprinkle or two of togarashi if deisred.
DEPENDENT RECIPES:
1.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten. Just substitute gluten-free soy sauce (lite) for soy sauce, thin (lite).
2.
Make it Wheat Free!
 
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat. Just substitute gluten-free soy sauce (lite) for soy sauce, thin (lite).
 
NUTRITION
This recipe has the following nutrient totals:
Calories 1474
Protein 14.5 g
Carbohydrates 67.6 g
Iron 0.15 mg
Fiber 5.26 g
Calcium 1.10 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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