It’s a real comfy meal, and I always serve it with some homemade cabbage, daikon or cucumber kimchi (see links below). Absolutely delicious!
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minIngredients
fresh, like oyster, or any Asian mushroom, or sliced white botton or cremini *
Directions
To make the base:
Add the shiitake mushrooms, garlic, ginger, cilantro stems, scallions, Korean hot chili paste, miso paste and broth or water into a medium saucepan or a Korean black clay pot.
Cover, bring to a boil, add the tofu cubes, enoki, and another mushrooms into the pot.
Bring to a boil, reduce the heat to medium, and let simmer for 15 to 20 minutes.
Take the shiitake mushrooms out if using dried, slice the mushrooms, and return the mushrooms to the pot.
Meanwhile bring another large pot of water to a boil.
Boil the noodles according to the direction on the package until cooked.
Drain and set aside.
Stir in bok choy, and cook until the leaves are wilted.
Add cooked soba noodles into the pot, and cook for another 1 to 2 minutes until hot and bubbling.
Remove the pot from the heat, and stir in the rice vinegar and sesame oil.
Season to taste with more miso paste and Korean chili paste if desired.
Sprinkle some scallions, fresh green or red hot peppers, and cilantro leaves.
Serve warm.
Comments
References
| Easy Kimchi | almost 13 years ago |
| Korean Cucumber Kimchi | almost 13 years ago |
| Korean Daikon Kimchi | almost 13 years ago |
