SOBA NOODLES WITH BABY PORTABELLS WITH GINGER BROTH by CHEF DAN:
Serves 4
INGREDIENTS:
8 oz soba noodles
2 teaspoons sesame oil
2 teaspoon grape-seed oil
1 thumb size fresh ginger, minced
2 shallots, thinly sliced
13 baby portabella mushrooms, steamed and quarter
2 cups chicken stock
2 teaspoons rice wine vinegar
1 tablespoon soy sauce
4 cups, spinach, Swiss chard, or mustard greens
4 scallions, cut on a bias
DIRECTIONS:
1. In a large pot salted water bring to a boil.
2. Add noodles and cook for 10 minutes.
3. Drain and cover with sesame oil, set aside.
4. In a sauce pan over medium-heat add grape-seed oil.
5. Add ginger, shallots, and mushrooms, cook and stir for about 2 minutes.
6. Stir in chicken stock, vinegar, and soy sauce, about 5 minutes.
7. Bring to a simmer and cook until mushrooms are golden brown.
8. Add greens and scallions and stir to combine.
9. To serve, divide noodles among 4 bowls; ladle soup over noodles.
ENJOY DAN: (ROCK-ON)
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