Shrimp And Leek Soba Noodles
Serves: 3
Olin Prosacco
1 January 1970
Based on User reviews:
59
Spice
50
Sweetness
46
Sourness
48
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Special equipment: Cheesecloth and a fine-mesh strainer Line a fine mesh strainer with a double layer of cheesecloth and set over a large bowl
2
Bring a large pot of water to a boil
3
Add the soba and cook according to the package directions
4
Drain and rinse under cold water
5
Set aside
6
Meanwhile, put the kombu in another large pot with 6 cups of water
7
Bring to a simmer over high heat; adjust the heat and simmer the kombu for 5 minutes
8
Remove the kombu, then add the bonito flakes to the pot
9
Bring back to a simmer and cook for 3 minutes
10
Strain the mixture through the cheesecloth-lined strainer, return the liquid to the pot and stir in the mirin, soy sauce and vinegar
11
The broth can be used immediately, or cooled and refrigerated up to 3 days or frozen up to 1 month
12
Put the sesame seeds in a small skillet and toast over medium heat until lightly golden, about 3 minutes, swirling the pan frequently so they toast evenly
13
Set aside
14
The sesame seeds can be toasted and stored at room temperature in an airtight container for up to 2 days
15
Cut the leafy tops off of the bok choy and set aside
16
Cut the stems into bite-size pieces
17
Add the bok choy stems and ginger to the broth, bring a simmer and cook until the bok choy is just tender, about 5 minutes
18
Add the bok choy tops, shrimp and leek to the broth, bring back up to a simmer and cook until the shrimp are pink and just cooked through, about 3 minutes
19
Divide the soba among 4 deep bowls
20
Ladle broth, vegetables and shrimp into the bowls and sprinkle each with sesame seeds and radish
21
Serve with Japanese hot pepper seasoning on the side if using