Creamy Mushroom Soba
This vegan version of a traditional Hungarian pasta dish relies on the rich flavors of miso and coconut milk.
8 ounces soba
1 teaspoon untoasted sesame oil
1/2 cup onion, finely chopped
1/2 teaspoon unrefined sea salt, plus a pinch
1/2 pound white button or cremini mushrooms, thinly sliced
4 fresh shiitake mushrooms, thinly sliced
2 scallions, chopped
2 tablespoons parsley, minced
3 tablespoons dark miso
1 cup soy milk
1 cup unsweetened coconut milk
2 tablespoons brown rice vinegar
2 tablespoons kudzu root starch or 3 tablespoons arrowroot starch
1/2 teaspoon finely ground black pepper
4 cups broccoli, cut into bite-sized florets
2 cups carrot, peeled, halved, and sliced
2 cups daikon radish, peeled, halved, and sliced paprika for garnish
Nutrition FactsServes 4. Per serving: 496 calories, 29% fat (17 g; 11 g saturated), 57% carbohydrate (76 g), 14% protein (19 g), 7 g fiber, 143 mg calcium, 5.9 mg iron, 1,337 mg sodium.
Directions1. Cook soba noodles according to package directions and divide between 4 large, shallow soup bowls.
2. Heat sesame oil in a 1-quart saucepan over medium heat; add onion and 1/2 teaspoon sea salt. Stir periodically until juicy and tender. Add button or cremini mushrooms and a pinch of sea salt; saute until fragrant. Add shiitake mushrooms, scallions, parsley, and miso. Cover, reduce heat, and simmer.
3. Puree soy and coconut milks, vinegar, kudzu or arrowroot, and pepper in a blender until smooth. Add to mushroom mixture in saucepan and stir until thick, about 5 minutes.
4. Arrange broccoli, carrot, and daikon in a steamer basket above 1 inch of water. Bring water to a boil and steam for 5 minutes, or until just tender.
5. Ladle sauce over noodles. Top with the steamed vegetables, dust with paprika, and serve.