Ingredients Makes 2 to 3 servings
| BROTH | ||
| 1⁄2 cup | wheat-free tamari (see Tips) | 125 mL |
| 1⁄2 cup | water | 125 mL |
| 2 tbsp | raw agave nectar | 30 mL |
| 1 tbsp | dulse flakes (see Tips) | 15 mL |
| 1 tbsp | brown rice vinegar | 15 mL |
| 1 tbsp | chopped peeled gingerroot (see Tips) | 15 mL |
| 1 tbsp | mirin | 15 mL |
| NOODLES | ||
| 1 | package (8 oz/250 g) gluten-free soba noodles (see Tips) | 1 |
| VEGETABLES | ||
| 2 tbsp | grapeseed oil | 30 mL |
| 1 tbsp | minced peeled gingerroot | 15 mL |
| 1 cup | thinly sliced baby bok choy | 250 mL |
| 1⁄2 cup | thinly sliced shiitake mushrooms | 125 mL |
| 1⁄2 cup | thinly sliced napa cabbage | 125 mL |
| 1⁄2 cup | thinly sliced red bell pepper | 125 mL |
| 1⁄2 cup | cooked adzuki beans (see Tips) | 125 mL |
| 2 tbsp | thinly sliced green onion | 30 mL |
| 2 tsp | raw white sesame seeds | 10 mL |
| Dash | toasted sesame oil | Dash |
Instructions
Prep
- Blender
- Broth: In blender, combine tamari, water, agave nectar, dulse, vinegar, ginger and mirin. Blend at high speed until smooth. Transfer to a small saucepan and bring to a boil. Cover, reduce heat to low, and simmer until ready to use.
- Noodles: In a large saucepan of boiling water, cook noodles according to package instructions. Using a colander, drain and immediately rinse under cold running water to remove excess starch. Set drained noodles aside.
- Vegetables: In a large skillet over medium heat, heat grapeseed oil. Add ginger and cook until lightly golden, about 2 minutes. Add bok choy, mushrooms, cabbage and red pepper. Cook until soft, 2 to 3 minutes (be careful not to overcook, as you want the vegetables to retain their color).
- Pour noodles and broth into individual serving bowls. Top with sautéed vegetables, beans, green onion, sesame seeds and a drizzle of sesame oil, divided equally. Serve immediately.
Wheat-free tamari is a gluten-free seasoning made from fermented soybeans. It can be found in most well-stocked supermarkets and natural food stores.
Dulse is a red seaweed. Look for it in well-stocked supermarkets, where it can be found in dried form in a shaker-type bottle. It has a salty flavor and makes a great substitute for salt in soups and sauces.
To remove the skin from fresh gingerroot with the least amount of waste, use the edge of a teaspoon. With a brushing motion, scrape off the skin to reveal the yellow root.
Most soba noodles contain added wheat, which means they are not gluten-free. Look for brands made from pure buckwheat flour. They are available in most well?stocked natural food stores and Japanese markets.
Use either adzuki beans you have cooked yourself (see page 182) or canned beans, preferably with no salt added. When using canned beans that contain salt, be sure to rinse thoroughly under cold running water before adding.
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