POSTED: 2:03 pm HST April 19,
2005 UPDATED: 2:12 pm HST April 19,
2005
This is a great way to enjoy Japanese buckwheat noodles called soba. This recipe comes from The Complete Vegan Cookbook, Susann Geiskopf-Hadler Mindy Toomay.Ingredients:
1 cup vegetable broth
3 TBS sesame Tahini (This is paste made from sesame seeds available at health food stores.)
2 TBS soy sauce
1 TBS rice vinegar
1 TBS grated fresh ginger
2 tsp sugar
1/4 tsp red chili flakes, crush (to taste)
8 ounces buckwheat soba
1 1/2 cups fresh or frozen shelled soybeans (edamame)
1 small carrot, sliced very thin
6 green onions, minced
2 TBS fresh minced cilantro
1 TBS sesame seeds, toasted
Instruction:
Put several quarts of water on to a boil in a large pot.
In a saucepan, whisk together the vegetable broth, tahini, soy sauce, vinegar, ginger, sugar and chili flakes, and bring to a strong simmer over medium high heat. Reduce to medium low and simmer 5 minutes.
Add soba to boiling water and stir gently. Bring back a boil and cook 5 minutes, stirring occasionally. Add the soybeans and carrot slices, bring back to a boil and cook 2 to 4 minutes longer, until soba is tender but not mushy.
Drain well and toss with the sauce and onions in a serving boil. Garnish with cilantro and sesame seeds.