Soba noodles with green mustard leaves and tofu
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Broccoli florets |
| 2 | cups | Sliced carrots |
| 1 | cup | Cauliflower florets |
| 15 | larges | Mushrooms; sliced |
| 1½ | cup | Fresh tofu; diced |
| 1 | cup | Green mustard leaves; well washed |
| 9 | ounces | Soba noodles |
| 1 | cup | Misoyaki sauce |
| Toasted sesame seeds; for garnish | ||
| 3 | tablespoons | Sesame oil |
| Chili sauce; for accompaniment | ||
Directions
Seam all the vegetables, except mustard leaves, with tofu until al dente.
Cook soba noodles until al dente; drain. Pour misoyaki sauce over noodles, add vegetables and mustard leaves; mix and season to taste. Garnish with sesame seeds and oil. Serve with good chili sauce.
Recipe by: Asian Fusion - Wini Brugger Posted to CHILE-HEADS DIGEST by mhh@... on Oct 11, 1998, converted by MM_Buster v2.0l.