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Add a photoWe had this dish at a seaside restaurant in Campbell River, BC called Quay West. It was beautiful and delicious. The broth reminded me of the tasty soba dishes I had when I lived in Japan. So I made a version of this while in San Luis Obispo. The sauce is tremendous and I'm sure you'll really enjoy it. It will provide some nice warmth on a cool Fall evening.
Ingredientes
- 1.5 lb dry soba noodles (Japanese buckwheat noodles which can be found dry at any asian supermarket), or other dry asian noodles
- 5 cups dashi stock (dried dashi stock in the form of pellets can be purchased at any asian supermarket)
- 2 large squares kombu (kelp), slided into 1x3 inch pieces
- 1/2 oz bonito flakes (optional)
- 2/3 cup soy sauce
- 2/3 cup mirin (sweet sake)
- 3 tbsp ginger (peeled and freshly grated)
- 1/2 tsp white pepper
- 1 Tbsp vegetable oil
- 1 cup fresh shiitake mushrooms quartered (or fresh white mushrooms or canned straw mushrooms)
- 1/2 cup sliced carrots
- 8 ounces raw shrimp
- 8 ounces halibut, salmon or other fresh fish
- 1 small can whole baby corn, drained and pieces cut diagonally
- 1 cup snow peas
- 1/2 cup scallion (finely minced)
- 1/2 cup cilantro (for garnish)
Direcciones
- Combine 4 cups of water with 1 tsp of dashi stock, the Kombu, and bonito flakes (optional) in a medium pot. Bring to warm, but not to boil. Add the soy sauce and mirin, grated ginger and white pepper and remove from heat.
- For the main dish, bring a large pot of water to a boil. Salt the water and cook the noodles until they are al dente, about 6 minutes. Drain and rinse with cold water.
- While the noodles are cooking, add the vegetable oil to a large wok or nonstick skillet over high heat. Add the shrimp, fish, scallion and mushrooms (if using fresh mushrooms). Stir fry for 1-2 minutes. Add the stock, baby corn, snow peas, and mushrooms (if using canned) and bring briefly to a boil.
- Place the noodles in bowls and ladle the stock, fish and vegetable mixture over the noodles. Garnish with cilantro and additional chopped scallions and minced fresh ginger if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 355g | |
| Recipe makes 6 servings | |
| Calories 599 | |
| Calories from Fat 46 | 8% |
| Total Fat 5.26g | 7% |
| Saturated Fat 0.7g | 3% |
| Trans Fat 0.06g | |
| Cholesterol 70mg | 23% |
| Sodium 2731mg | 114% |
| Potassium 827mg | 24% |
| Total Carbs 102.76g | 27% |
| Dietary Fiber 3.1g | 10% |
| Sugars 2.73g | 2% |
| Protein 36.58g | 59% |
Evaluaciones
31 de Agosto de 2012
The broth in this soup was amazing! So hearty and delicious! Even without the fish this soup would be amazing!Yo he cocinado/probado esta receta
