Quick and Dirty Soba Noodles with Kimchi Soup (Vegetarian)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 278.5
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,088.7 mg
- Total Carbs: 55.8 g
- Dietary Fiber: 3.4 g
- Protein: 10.0 g
View full nutritional breakdown of Quick and Dirty Soba Noodles with Kimchi Soup (Vegetarian) calories by ingredient
Introduction
After getting tired of trying to find out which Japanese noodle shop put bonito (fish flakes) in their soups, I decided to try to make my own to make sure it was vegetarian. Plus I've added kimchi, which I love. The only downside is the huge sodium count, which I tried to keep down but it's nearly impossible without making soy sauce myself from scratch and I'm not about to do that.Broth can be kept aside for future bowls. After getting tired of trying to find out which Japanese noodle shop put bonito (fish flakes) in their soups, I decided to try to make my own to make sure it was vegetarian. Plus I've added kimchi, which I love. The only downside is the huge sodium count, which I tried to keep down but it's nearly impossible without making soy sauce myself from scratch and I'm not about to do that.
Broth can be kept aside for future bowls.
Number of Servings: 4
Ingredients
-
Broth (prepare in advance):
8 cups of water
1 piece of Konbu
3 dried shiitake mushrooms in 1 cup hot water
1/4 tsp grated ginger root
1/4 cup Mirin (sweet Japanese cooking wine)
1/4 cup Shoyu (reduced sodium)
Add:
Soba Noodles (prepare as per package)
Kimchi
Directions
1) Soak three dried shiitake mushrooms in hot water for 20 minutes until reconstituted. Drain the mushrooms and set aside the liquid. Rinse off the mushrooms of any remaining grit and add to the liquid.
2) Boil water with Konbu and ginger over medium heat, when it is about to boil, add mushrooms with liquid, shoyu and mirin into the pot, bring to boil and then simmer for 10 minutes. Turn off heat, strain stock and discard the konbu and mushrooms.
3) After preparing soba noodles, pour 1 cup of stock per serving into a bowl with the noodles. Spoon two tablespoons of kimchi on top and stir.
Number of Servings: 4
Recipe submitted by SparkPeople user KALYXMAM.
2) Boil water with Konbu and ginger over medium heat, when it is about to boil, add mushrooms with liquid, shoyu and mirin into the pot, bring to boil and then simmer for 10 minutes. Turn off heat, strain stock and discard the konbu and mushrooms.
3) After preparing soba noodles, pour 1 cup of stock per serving into a bowl with the noodles. Spoon two tablespoons of kimchi on top and stir.
Number of Servings: 4
Recipe submitted by SparkPeople user KALYXMAM.