The New York Times

Soba Noodles With Shiitakes, Broccoli and Tofu

Name: Soba Noodles With Shiitakes, Broccoli and Tofu
Total time: 20 min
Ingredients: 1 tablespoon rice wine or dry sherry; 1 bunch scallions, thinly sliced, dark green parts separated; 2 tablespoons grapeseed oil, peanut oil, sunflower oil or canola oil; 1/2 teaspoon sugar; 1/2 cup coarsely chopped cilantro; 1/2 pound tofu, cut in dominoes or small dice; Salt to taste; 1/4 to 1/2 teaspoon red pepper flakes, or 1 to 2 serrano or Thai chiles, minced; 1/2 pound baby broccoli; 2 teaspoons sesame oil; 1/2 cup chicken or vegetable stock; 1 tablespoon minced garlic; 1 tablespoon soy sauce; 6 ounces fresh shiitake mushrooms, stemmed , caps sliced; 8 ounces soba noodles; 1 tablespoon minced ginger

Soba noodles are Japanese, not Chinese, but I love using them in Chinese stir-fries. They have a wonderful nutty flavor, and buckwheat has a lot going for it nutritionally – it is a good source of manganese, copper and magnesium, and it is also high in phytonutrients. To make a quick vegetable stock...

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860

1,105



167

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20 min

TOTAL TIME

386

CALORIES

$4.18

PER SERVING