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Soba Noodles with Mustard Greens

Categories: Lung Fluid Xu, Lung Phlegm Cold, Lung Qi Vacuity, Wei Qi Vacuity

Soba Noodles with Mustard Greens
(serves 2)

½ pound soba noodles
½ pound mustard greens
3 cups chicken broth (or vegetable)
2 tbsp soy sauce
1 tbsp sake
1 slice fresh ginger
1 scallion, minced
¼ teaspoon pepper

1.Cook the soba noodles in boiling water until just done, about 5 minutes. Drain, rinse with cold water. Wash the mustard greens well, and cut into pieces.
2.Heat the broth, add the soy sauce, sake and ginger. Simmer 10 minutes or until the broth is flavored. Remove the ginger slice and discard. Add the mustard greens and cook until wilted and tender, about 5 minutes.
3.If adding the noodles, stir them into the broth, sprinkle with scallion and pepper, and serve. As an alternative, serve the broth in a bowl and the noodles sprinkled with scallions and pepper on the side. Dip the noodles into the broth and eat; drink the broth at the end of the meal.

Analysis:
Soba noodles are made from buckwheat, which is sweet and cool. It drains damp heat, clears heat and resolves toxicity, and alleviates wind headache. Mustard greens are acrid and warm, expel wind, cold and damp, open the chest and stop cough, and warm the LU. Chicken broth is warm and sweet, supplements qi of SP and ST, nourishes blood, boosts wei qi and consolidates the KD. Soy sauce is salty and cold, harmonizes the MJ and clears heat. Sake is warm and pungent, invigorating, and promotes circulation. Ginger is pungent and warm, disperses exterior cold, stops nausea and vomiting, detoxifies other substances, and reduces inflammation. Scallion and pepper are both pungent and warm, scallion releases exterior wind cold, invigorates blood, and drains damp; pepper warms MJ, expels cold, and invigorates blood.
Overall, the warming and acrid/pungent nature of the ingredients primarily influences the LU. They help tonify and moisten the LU and clear chest congestion. This dish has a mix of hot and cold temperature foods (but more warm), and can be used in a variety of LU conditions, including exterior invasions, flu, or bronchitis.

Miso Soup

Categories: Wei Qi Vacuity, Wind Cold Invading Lungs, Wind Heat Invading Lungs, Wind Invasion (External)

From http://www.101cookbooks.com/archives/miso-soup-recipe.html

Miso Soup Recipe

Miso Choice: This time around I used an organic white miso, but I’d encourage you to experiment with a range of misos.

3 ounces dried soba noodles
2 – 4 tablespoons miso paste (to taste)
2 – 3 ounces firm tofu (2 handfuls), chopped into 1/3-inch cubes
a handful of watercress or spinach, well washed and stems trimmed
2 green onions, tops removed thinly sliced
a small handful of cilantro
a pinch of red pepper flakes

Cook the soba noodles in salted water, drain, run cold water over the noodles to stop them from cooking, shake off any excess water and set aside.

In a medium sauce pan bring 4 cups of water to a boil. Reduce the heat to a gentle simmer and remove from heat. Pour a bit of the hot water into a small bowl and whisk in the miso paste – so it thins out a bit (this step is to avoid clumping). Stir this back into the pot. Taste, and then add more (the same way) a bit at a time until it is to your liking. Also, some miso pastes are less-salty than others, so you may need to add a bit of salt here. Add the tofu, remove from the heat, and let it sit for just a minute or so.

Split the noodles between two (or three) bowls, and pour the miso broth and tofu over them. Add some watercress, green onions, cilantro, and red pepper flakes to each bowl and enjoy.

Serves 2 – 3.

Analysis – Great for supporting LU function at onset of Wind Cold or Wind Heat – gently and lightly releases the exterior, moves qi and warms and cools simultaneously.

Sesame-Mushroon Soba Noodles

Categories: Asian, Kidney Yin Vacuity, Liver Yang Rising, Liver Yin Vacuity, Noodles, Qi Stagnation in Middle jiao, Stomach Yin Vacuity, Yin Vacuity

soba (6)

Sesame-Mushroom Soba Noodles

Ingredients:
3 TBL. Black sesame seeds
8 oz. Dried soba noodles
2 TBL. Olive oil
1 sm. Onion, cut into ¼ in. strips
4 cloves garlic, peeled & minced
22 (l lb) fresh Shitake mushrooms, sliced, discard stems
½ cup dashi, or other stock (vegetable/beef)
¼ cup mirin, or dry sherry
3 TBL. Soy sauce
1-2 TBL. Powdered kudzu, arrowroot, cornstarch or other thickener
2 green onions, chopped into ¼ in. pcs.

Directions:
1. Toast the sesame seeds in a wide skillet over medium heat, shaking the pan. Fry until fragrant, 3-5 minutes, remove from pan & set aside.
2. Bring a pot of water to boil, add the soba noodles & cook for about 5 minutes, until al dente or according to the package directions. Drain, rinse under cold water, & set aside.
3. Heat the oil in a pan over medium-high heat. Add the onions & garlic & sauté for a minute, until fragrant.
4. Add the mushrooms & saute for 5-10 minutes, until soft. Add the dashi stock, mirin, & soy sauce.
5. In a small bowl, mix the kudzu w/ a few TBL. Cold water & stir well to remove any lumps. Add the kudzu mixture to the pan & cook for another minute.
6. Toss the soba noodles & vegetables together & sprinkle with black sesame seeds & green onions before serving.

 

TCM: This dish strengthens the Spleen & Stomach, eliminates dampness, strengthens the liver & kidneys & augments essence.

Olive oil: Cooling, sweet, fatty & moistens.
Onions: Warm/hot, pungent, resolves phlegm & expels pathogens.
Black Sesame seeds: neutral & sweet, harmonizes blood, nourish yin, & tonifies LV & KD
Soba noodles: Buckwheat noodles, sweet & cool, supplement spleen & dispel damp, & treats food stagnation.
Garlic: Hot & pungent, detoxifies & removes stagnation.
Shitake mushrooms: Neutral & sweet strengthen spleen & stomach & detoxifies.
Mirin: sweet cooking wine, pungent, promotes circulation.
Soy sauce: Cold, salty, sweet, clears heat & detoxifies.
Stock: Neutral, cooling, salty, harmonize digestion.
Kudzu: Pungent, sweet, cool, clear heat & nourishes fluids.