Soba with Fresh Soybeans and Spicy Tahini Sauce
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:
Ingredients: - 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.






