Soba is an earthy, traditionally gluten-free noodle, that is packed with anti-oxidant power from things like Manganese, and relatively low in carb while being high in fiber and protein, unlike our typical white refined pastas!
Bok Choi is the star of this show, providing bursts of fresh moisture, soft leaves, and a crunch, amidst the rich and creamy tahini sauce, while the meaty mushrooms satisfy our craving for a hearty bite. Last but not least, the Chinese Broccoli (which likes to hide in the soba!) compliments these textures, adding a complex and nutrient dense element beneath the surface of the noodles. If you are lucky enough to subscribe to Karma Farms CSA you’ll be receiving bok choi, chinese broccoli, and spring garlic in your box this week, and is the inspiration for this recipe. There’s still time to sign up!
Serves 4, and is vegan, gluten-free, and nut free
Choi- 1/4 – 1/2 pound, halved with the base cut off
Chinese Broccoli – 1 plant, chopped into 2 inch long pieces
Spring Garlic – 2 stalks, chopped
Soba Noodles – 8-9 ounces (I used King Soba’s Sweet Potato and Buckwheat)
Shitake Mushrooms – Sliced, fresh 1 8 oz pack, or 1 dry cup rehydrated
Tamari/Soy Sauce – 6 Tbs, 4 for the sautee and 2 reserved for the end
Rice Vinegar – 1 Tbs, in a pinch you may use white wine vinegar
Sesame Oil – 3 Tbs + 1.5 tsp, may substitute avocado or safflower oil, but sesame is the best flavor
Tahini – 2 Tbs Tahini, one in the sautee, and one reserved for the end
Ginger – 1/2 tsp powder, or 1/2 inch fresh root minced
Vegetable broth – 1/3 cup, mushroom and onion broths especially work well here
Chinese 5 Spice Powder – 1/2 Tbs, in a pinch combine anise/fennel/tarragon, black pepper and cinnamon to a total of 1/2 Tbs to approximate the flavor
Toasted Sesame Seeds – For serving
Cayenne Pepper – 1/2 tsp, optional
Set your water to boil (appx 12 cups seasoned with salt and 1 tsp oil), and then prep your veggies.
–When your water is boiling, add the noodles, and return to boil, 4 minutes. While the noodles cook, prepare your sautee.
4 Tablespoons Soy Sauce
1 Tablespoon Rice Vinegar
3 Tablespoons Oil
1 Tablespoon Tahini
1/2 tsp or inch of Ginger
2 stalks Spring garlic, chopped
–Drain the noodles, and toss with 1/2 tsp oil and set aside.
— Heat a sautee pan or wok on medium heat. Whisk together the mixture vigorously and add to a hot pan. Once it bubbles at the edges, add the mushrooms, and stir to coat. 2 minutes.
–Add 1/3 cup vegetable broth, and layer the choi and broccoli atop the liquid and cover, 2 minutes. Stir mixture, and add 1/2 Tablespoon Chinese 5 Spice powder, and the optional cayenne pepper if desired.
–Once the Choi has wilted, and the broccoli has softened a bit, add in the noodles, another 2 tablespoons of soy sauce, and a tablespoon of tahini.
Stay connected to this and other Karma Farms recipes on the Karma Farms recipe blog, featuring 2 weekly recipes inspired by the deliveries and written by our very own Chef Suzi1