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Recipe by Vedge Chef, Rich Landau

Soba Bowl with Shitake Dashi Greens

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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: American, Asian, Vegetarian, Japanese, vegetarian
Ingredients Equipment Method

Ingredients
  

  • 1 pound of greens, stems removed and large leaves chopped try brocccoli and kale together
  • 4 bundles of dried soba or udon noodles
  • 4 tsp toasted sesame oil
  • 2 TBSP chopped scallions
  • 2 tsp sesame seeds
  • 1/2 sheet nori - cut into 1/8-inch wide strips with scissors

Equipment

  • Measuring Cups
  • measuring spoons
  • Large Stock Pot
  • Large Pan
  • Knife
  • Ladle
  • Scissors

Method
 

  1. Bring a large stockpot of water to a boil over high heat.
  2. Blanch the greens for about 2 minutes.
  3. Use tongs to transfer the greens to a plate.
  4. Leave water boiling.
  5. Cook the noodles in the same boiling water according to the package instructions. (typically 4-6 minutes for al dente)
  6. In large pot bring the Shitake Dashi to a simmer.
  7. Meanwhile divide the sesame oil between 4 serving bowls and portion the greens in each bowl on top of the oil.
  8. Drain the noodles and portion them directly into the serving bowls.
  9. Ladle the Shitake Dashi over the noodles and garnish the sesame seeds, scallions, and nori.
  10. Serve immediately.