Noodle Bowl With Soba, Enoki Mushrooms, Sugar Snap Peas and Tofu

Name: Noodle Bowl With Soba, Enoki Mushrooms, Sugar Snap Peas and Tofu
Total time: 30 min
Yield: Serves 4
Cuisine: japanese
Ingredients: 6 to 8 dried shiitake mushrooms (or 1 ounce sliced dried shiitakes) or a small handful of dried porcinis or other dried mushrooms, rinsed; 1 bunch scallions, sliced, or 1 leek, white and light green part only, cleaned and sliced; 2 kombu strips; 1 medium carrot, sliced thin; 2 quarts water; 6 ounces Japanese soba noodles, cooked and tossed with 2 teaspoons sesame oil or grapeseed oil; 1/2 pound enoki mushrooms; 6 to 8 ounces tofu, either soft or firm, to taste, marinated tofu or commercial seasoned tofu, diced; 1/2 pound sugar snap peas, trimmed, strings removed; 1 bunch scallions, thinly sliced, light and dark green parts kept separate; 1/4 cup chopped cilantro, plus sprigs for garnish

By Martha Rose Shulman

Updated April 30, 2024

Noodle Bowl With Soba, Enoki Mushrooms, Sugar Snap Peas and Tofu — Andrew Scrivani for The New York Times

Total Time: 30 minutes
Rating: 4(155)
Comments: Read comments

Fresh enoki mushrooms are small thin-stemmed mushrooms with a small cap. They are widely available now in supermarkets and very nice in a noodle bowl. A noodle bowl makes for a comforting, filling winter meal and is easily put together. The broth only requires 20 minutes; make it your go-to vegetarian broth because it freezes well. I have found sliced dried shiitake mushrooms in specialty stores, and dried shiitakes in the Asian foods aisle of my local supermarket.

Featured in: Easy Vegetable Soups for Cold Winter Nights

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Ingredients

Yield:Serves 4

For the Broth

6 to 8dried shiitake mushrooms (or 1 ounce sliced dried shiitakes) or a small handful of dried porcinis or other dried mushrooms, rinsed
1bunch scallions, sliced, or 1 leek, white and light green part only, cleaned and sliced
2kombu strips
1medium carrot, sliced thin
2quarts water

For the Noodle Bowl

6ounces Japanese soba noodles, cooked and tossed with 2 teaspoons sesame oil or grapeseed oil
½pound enoki mushrooms
6 to 8ounces tofu, either soft or firm, to taste, marinated tofu or commercial seasoned tofu, diced
½pound sugar snap peas, trimmed, strings removed
1bunch scallions, thinly sliced, light and dark green parts kept separate
¼cup chopped cilantro, plus sprigs for garnish

Ingredient Substitution Guide

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Preparation

Step 1
To make the broth, combine dried mushrooms, scallions or leek, kombu, carrots, and water in a saucepan or soup pot and bring to a simmer. Reduce heat to low, cover and simmer 20 minutes. Place a strainer over a bowl and line with cheesecloth. Drain broth and return to pot. Season to taste with soy sauce, salt or both.
Step 2
Bring broth to a simmer. Add enoki mushrooms, tofu and sugar snap peas and simmer 2 to 3 minutes. If noodles have been refrigerated, warm by placing them in a strainer and dipping strainer into the simmering broth.
Step 3
Distribute noodles among 4 deep or wide soup bowls. Add the white and light green parts of the scallions and chopped cilantro, cover and turn off heat. Allow to sit for 3 minutes.
Step 4
Ladle soup into bowls, taking care to distribute tofu, sugar snap peas, enokis and scallions evenly. Sprinkle dark green parts of the scallions over each serving, garnish with cilantro sprigs, and serve.

Tips

Advance preparation: The noodles can be cooked ahead and kept in the refrigerator for a couple of days. The broth can also be made a day or two ahead and freezes well.
Variation: Chives or Chinese chives make a nice substitute for or addition to the green part of the scallions

Ratings

4 out of 5

155 user ratings

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Comments

Maria7 years ago

Light broth, a little on the bland side. Needs a squirt of Sriracha.

Alexia5 years ago

I read online that soba noodles need to be rinsed after they are drained or else they get starchy and sticky. I didn't rinse them this time and they definitely were starchy and sticky.

Glad1 year ago

Ultimately quite expensive to make the stock alone.

Terry2 years ago

It reads as if you’re meant to discard the carrots, dried mushrooms, etc., from the broth. It seems adding them back would be less wasteful and more tasty. I will also add more to the broth - ginger, soy, and perhaps some sesame oil & sriracha.

MikeInAustralia2 years ago

Bonito flakes enhanced this broth and made it a good base to support a more flavourful piece of fish (I used a piece of cod). Poached fish takes this up several notches over tofu, imo.

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