INGREDIENTS:
For broth base:
- 2 tablespoons soy sauce
- 1/4 cup water
- 1/2 teaspoon sriracha
- 1 teaspoon brown sugar
- 2 teaspoons miso paste
- 2 ounces soba noodles
- 2 teaspoons sesame oil
- 1 teaspoon minced fresh ginger
- 1 garlic clove, minced
- 1 green onion, thinly sliced, green and white parts diveded
- 8 cremini mushrooms, sliced
- 1 cup thinly sliced cabbage
- 1 teaspoon toasted sesame seeds
- Lime juice
- Whisk together the broth base ingredients and set aside.
- Bring a pot of water to boil. Add the soba noodles and cook until tender, 6-8 minutes. Drain and rise.
- Heat sesame oil in a skillet over medium-high, and saute the ginger, garlic, and white parts of the green onion until fragrant, about 30 seconds. Add the cremini mushrooms and saute until brown, 5-6 minutes. Add the cabbage and saute 3-4 minutes until slightly softened but still crisp and crunchy. Add the broth base and bring to a simmer. Add the soba noodles to the skillet and toss to combine. Allow the entire mixture to simmer together for 2 minutes.
- Transfer the noodles and vegetables to a bowl and garnish with the toasted sesame seeds and the reserved green parts of the green onion. Squeeze a bit of lime juice over the top for freshness and serve immediately.
Source: Taste And See
Share It To Your Friends!
Loading...
