CLEANSING & QUICK SHIITAKE SOBA
Cleansing & quick shiitake soba
vegetarian|gluten free|asian pickles
YIELD: 1 serving
PREP TIME: 20 mins
SOAKING: 30 mins
COOK TIME: 10 mins
Ingredient/Recipe notes:
- Many manufacturers do mix wheat into soba noodles, so ensure to check soba ingredient label to ensure it is 100% buckwheat, which is gluten-free.
- Sesame is one of the highest plant-based calcium sources.
- Quick pickles made with raw apple cider vinegar still provide good probiotic benefits, as long as they are not cooked and the vinegar comes with the ‘mother’.
INGREDIENTS
1 serving of 100% buckwheat soba noodles (gluten-free)
1 pasture-raised organic egg (or use Family-friendly ramen egg)
2 tsp extra virgin olive oil
75g beans sprouts
1 clove garlic, minced
1 sprig spring onions, fine julienne
½ sprig cilantro, rough chopped
½ tsp toasted sesame seeds
Splash of toasted sesame oil
White pepper, to taste
Himalayan pink salt, to taste
SOUP STOCK
1oz dried shiitake, rinsed
1 inch pc kombu, rinsed
4 cups water
1 Tbsp tamari (or organic soy sauce)
QUICK PICKLES
⅓ pc organic cucumber, thinly sliced, best by mandolin
¼ pc organic daikon, thinly sliced, best by mandolin
⅓ pc organic carrots, thinly sliced, best by mandolin
1 Tbsp coconut sugar
1 tsp salt
Splash of apple cider vinegar w/mother
DIRECTIONS
Make the stock: Soak the dried shiitake and kombu in 4 cups of water in a pot for 30 minutes.
Remove the kombu and reserve. Set the pot with the shiitakes on the stove and bring to boil. Then turn down the heat, add reserved kombu and simmer for 10 minutes.
If not using Family-friendly ramen egg recipe, then heat up another pot of water and bring to boil to make soft-boiled egg, then add egg and cook for 6-7 minutes. Then remove and soak in ice-cold water until plating.
Prepare the vegetables for quick pickle in separate bowls and combine with 1/3 of the coconut sugar, salt, and apple cider vinegar for each vegetable. Pickle for 10 minutes. If this runs over and pickle flavours become too strong, then rinse under drinking water, drain and they will be ready to eat.
Heat up a pot of water and cook soba noodles according to instructions on the packet. Then drain and set aside.
Heat up a pan with 1 tsp of oil and garlic, saute the bean sprouts with a dash of salt until cooked, set aside. You can also skip this step if you want to eat the bean sprouts raw.
From the reserved stock, set aside mushrooms and kombu. Add tamari to finish, taste, and season with salt to desired level.
Destem the reserved shiitake mushrooms, slice.
In a bowl, add soba noodles, top with sliced shiitakes, cooked bean sprouts, ladle stock into the bowl, then add quick pickles, de-shelled egg, spring onions and cilantro.
Garnish with toasted sesame seeds, sesame oil, and white pepper.
