Soy Sauce Soba
Today we’re making Soba—Ramen’s less sexy cousin. If the McCarthy family were Japanese noodle soups, Ramen would be that hot blonde Immunologist/Playboy Playmate: Jenny, and Soba would be her thicker, more substantial cousin/female Chris Farley: Melissa.
Soba is also probably better for you. The noodles are made from buckwheat, a more nutritious grain than that regular white flour used to make Ramen. If I wasn’t a “Carb Truther”, I’d make a big deal about the Glycemic Index and whole grains, but, that’s not my bag. To me (and science) a carb is a carb. Read all about it.
/rant. Let’s make some noodles.
6 C water
2 T Mirin
½ C Soy Sauce
1 T Miso
½ t Ground Ginger
3 oz. Shiitake mushrooms, stemmed and sliced
1 T Sriracha or any chili paste
2 oz Inari Age (that’s just that tofu skin you see at sushi joints. If you don’t have it, just use thinly sliced tofu.)
½ t sesame seeds
1 sheet Nori (that’s just seaweed)
8 oz Soba noodles
In a medium pot, combine water, soy sauce, ginger, miso, Sriracha and shiitake. Stir, cover, and let simmer for 20 minutes
Bring a small pot of water to the boil. Carefully, place the eggs (in their shells) in the water. Boil for 1 minute. Turn the heat off and let the eggs sit in the water for 5 minutes. Use a slotted spoon to remove the eggs, and transfer to a bowl filled with cold water.
Fill a medium pot with salty (like tears) water. Bring to a boil. Cook the noodles until al dente (3-5 mins)
Meanwhile, peel the shells off the eggs and slice each egg lengthwise.
Drain the noodles. Hit them with a little sesame oil to avoid clumping. Divide evenly among 4 bowls.
Cover the noodles with the soy sauce broth and drop an egg in
Garnish with nori, inari age and sesame seeds