Yield: 4 servings
|1 \N||Kombu strip -; (7\" long)|
|½ cup||Bonito flakes; (fish flakes)|
|2 tablespoons||Low-sodium soy sauce|
|3¼ tablespoon||Mirin; (Japanese rice wine)|
|\N \N||Juice of 1/4 lime|
|6 ounces||Soba noodles; cooked al dente,|
|\N \N||And rinsed|
|1 small||Chayote; julienned|
|1 medium||Carrot; peeled, julienned|
|1 cup||Kaiware sprouts|
|¾ cup||Enoki mushrooms|
|1 small||Daikon radish; peeled, julienned|
|1 tablespoon||Freshly grated ginger|
Wipe kombu with a damp cloth. In a medium stockpot, combine 4 cups of water and the kombu and bring to a boil. Using a slotted spoon, remove the kombu.
Add the bonito flakes, and remove the pot from the heat. Allow the flakes to settle to the bottom of the pot, and strain the broth. Add the soy sauce, mirin, and lime juice. Divide the noodles among four bowls. Divide the vegetables evenly among the four bowls. Pour in the dashi, top each bowl with a little grated ginger, and serve immediately. Makes 4 servings.
Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe from Martha Stewart, "Martha Stewart's Healthy Quick Cook" (Clarkson N. Potter, 1997; $32½)
Formatted for Mastercook by Lynn Thomas - dcqp82a@...
Recipe by: Martha Stewart
Converted by MM_Buster v2.0l.