Shitake and Seitan Soba Noodle Soup
- Yield: Serves 4
- Prep Time: 30 Minutes
- Cook Time: 20 Minutes
- Total: 50 Minutes
Soup Base (Dashi):
- 4 Cups Water
- 1 Sheet 6” Kombu
- 6 Dried Shitake Mushrooms
- 2 bunches of Organic Soba Buckwheat Noodles from 9.5 oz. package (contains 3 bunches of noodles)
- 6 Cups water to cover noodles
- ½ Cup Soy Sauce or Tamari
- ½ Cup Mirin (Takara used here)
- 4 ounces Sweet Earth Traditional Seitan Strips (1/2 Package)
- 1 Bunch fresh whole-leaf Spinach
- ¼” fresh ginger sliced thin into delicate matchsticks
- 2 Green Onions, sliced thin into rings
- 2-3 Peeled Carrots. Peel and sliced thin 1/8” or so. Use a Japanese shaped cookie cutter to create a flower shape from the carrot round.
- Nanami Togarashi (Assorted Chili Peppers)
- Start with the soup base so the flavors can develop.
- Add Kombu and dried mushrooms to room temperature water in a sauce pan and soak for 30 minutes. Remove the soft Kombu after 30 minutes or more. Save Kombu for slicing later.
- Bring Dashi Base to a boil for 3 minutes (only mushrooms and soup stock left). Let cool and allow flavors to blend.
- Set pan aside for a moment while you prepare the noodles.
- Next, prepare the noodles.:
- Bring 6 cups of water to boil and add 2 bundles of buckwheat soba noodles until tender but not over cooked.
- Remove noodles to a colander and rinse until water runs clear, turning them gently in the bowl. Set noodles aside.
- Prepare a pan of simmering water to blanch the soba before placing in the soup (but don’t add noodles until just before plating).
- Prepare the other ingredients for soup:
- Bring a salted pan of water to boil and blanch the cleaned spinach once tender and green and remove quickly to a bowl of ice water to stop cooking and retain color. Squeeze out water. Tie 4-5 leaves of spinach at the stem end into a knot. Set aside.
- Add seitan strips into the dashi mushroom broth to absorb flavor.
- Plate the soup:
- First, take some of the rewarmed soba noodles and place a swirl of noodles into each soup bowl.
- Next place the mushrooms, seitan and sliced kombu and spinach knots into the bowl.
- Add soup broth, and decorate with carrot, ginger slices and green onion.
- Season with Nanami Togarashi or toasted white sesame seeds.