Text 24047, 89 rader
Skriven 2015-02-15 07:26:06 av Dave Drum (1:261/38.0)
Ärende: Gourmet 179
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chilled Soba w/Tofu & Snap Peas
 Categories: Pasta, Oriental, Vegetables
      Yield: 4 servings

MMMMM---------------------------SAUCE--------------------------------
      1 lg Dried shiitake mushroom
  2 1/2 c  Water
      8    (1") pieces kombu (dried
           - kelp)
    1/2 c  Soy sauce (preferably
           - Japanese)
    1/4 c  Mirin (Japanese sweet rice
           - wine)
      3 tb Ponzu sauce (not containing
           - dashi)
      1 tb Sugar
      1 tb Asian sesame oil

MMMMM------------------------SOBA NOODLES-----------------------------
      1 lb Sugar snap peas; thin
           - sliced
     10 oz Baby spinach
      1 lb Dried soba noodles
     18 oz Package silken tofu
      1 c  Thin sliced scallions;
           - divided
      2 tb Thin matchsticks of peeled
           - ginger

  A bowl of these refreshing noodles-a riff on a Japanese
  classic that gets topped with silky tofu-is clean and
  light, yet still hearty enough to make a satisfying meal.

  MAKE SAUCE: Simmer mushroom in water in a small saucepan,
  covered, 15 minutes. Add kombu and barely simmer, covered,
  5 minutes. Remove from heat and let stand, covered, 5 mins.
  Strain through a fine-mesh sieve into a large glass measure,
  pressing on and discarding solids. Return 2 cups liquid (add
  water if necessary) to saucepan. Add soy sauce, mirin, ponzu,
  sugar, and 1/4 teaspoon salt and bring to a boil, stirring
  until sugar has dissolved. Remove from heat. Stir in sesame
  oil, then cool in pan in a large ice bath.

  COOK NOODLES AND VEGETABLES: Blanch sugar snaps in a large
  pot of unsalted boiling water until crisp-tender, about 2
  minutes. Transfer with a slotted spoon to a large colander
  set in ice bath to stop cooking. Lift colander to drain.
  Transfer sugar snaps to a bowl. Meanwhile, return water to
  a boil. Blanch spinach until just wilted, about 30 seconds,
  then cool and drain in same manner. Squeeze out excess
  water. Add to sugar snaps.

  Return water to a boil.

  Add noodles and cook according to package directions,
  stirring occasionally, until tender. Drain in colander
  and rinse with cold water. Cool in ice bath until very
  cold (add more ice to water as necessary). Drain well.

  Carefully drain tofu and pat dry. Cut into 3/4-inch cubes.

  Whisk sauce, then pour 1 1/2 cups sauce into a large bowl.
  Add noodles, sugar snaps, spinach, and half of scallions
  and toss. Serve in shallow bowls, topped with tofu, remaining
  scallions, and ginger. Drizzle with some of remaining sauce
  and serve remainder on the side.

  COOKS' NOTE: Sauce can be made 3 days ahead and chilled.

  by Lillian Chou

  Gourmet | July 2008

  Makes 6 servings

  Meal Master Format by Dave Drum - 19 July 2008

  Uncle Dirty Dave's Archives

MMMMM

... Anyhow, the hole in the doughnut is at least digestible. - H. L. Mencken

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)