Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. Each week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation. We will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds.
4 ounces soba noodles
4 cups prepared organic vegetable stock
4 cups water
1 six inch piece of Kombu
3 green tea bags
1/4 cup white miso
2 tablespoons Tamari
1 carrot, peeled and grated
½ cup shitake mushrooms, stems removed, thinly sliced
¾ cup firm tofu, cut into ½ inch cubes
2 scallions, green and white parts, sliced diagonally
1 ½ cups fresh spinach, washed
1/2 teaspoon toasted sesame oil or hot pepper sesame oil -- divided
1 tablespoon lemon juice
In a 4-quart pot, bring 2 quarts of water to a boil over high heat. Add a pinch of salt and the soba noodles and cook until al dente approximately 5 minutes. Drain and rinse very well under cold water to remove the starch. Drizzle ¼ teaspoon of toasted sesame oil over the noodles and toss carefully.
In the same pot, bring the broth to a boil. Lower the heat to maintain a simmer and add one six inch piece of kombu and 3 green tea bags. Simmer for 4 minutes and remove the kombu and tea bags with a slotted spoon. Add carrots, mushrooms, tofu, tamari and simmer covered over low heat for five minutes.
In a small bowl, combine 1/4 cup of the hot broth with the miso, stirring with a fork until the miso is dissolved. Stir the miso mixture to the broth, then add the lemon juice, scallions and toasted sesame oil to the pot.
Distribute the soba noodles and spinach among 6 bowls and ladle the soup on top.
Variation: No soba noodles in the house, substitute udon noodles or add ¼ cup of cooked brown rice to each bowl and ladle the soup over.
Reprinted with permission from The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
(Photo Credit: Leo Gong)