Soba with Kale and Edamame
Soba is a nutty, whole grain noodle that is often served in simple soups like this one. This vegetarian broth relies on dried mushrooms and the sea vegetable kombu to build flavor, but if you have a pre-made mushroom or chicken stock that you prefer, that would make this soup nearly instant.
6 cups water
2 pieces kombu, about 1 ounce
1/2 ounce dried shiitake mushrooms
2 tablespoons tamari soy sauce
2 tablespoons mirin (sweet rice wine)
4 ounces cremini mushrooms (baby bellas), sliced
1/2 cup shelled edamame, thawed
4 ounces kale, leaves and stems, chopped
4 ounces soba noodles
2 large scallions, slivered
- Put on a large pot of water to boil for cooking the noodles. In another large pot, combine the water, kombu and shiitake mushrooms and place over low heat. Cover and let the water slowly heat for about 30 minutes, extracting flavor from the mushrooms and kombu. Don’t boil the water; just let it form a few bubbles, then turn off. Let the broth stand for 5 minutes, then use a slotted spoon to remove the mushrooms and kombu. Strain the liquid through a coffee filter and pour it back into the pan.
- Bring the mushroom stock to a boil and add the tamari, mirin, and cremini mushrooms, edamame and kale and simmer until the kale is softened, about 4 minutes.
- Cook the soba until al dente, then add to the soup. Serve immediately, topped with scallions.
Yield: 3 servings