Korean Mushroom-Bok Choy Stew with Soba (#2106)
Korean Main Low Fat
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- 4 Shiitake Mushrooms dried, or fresh
- 4 cloves Garlic freshly chopped
- 1 inch Ginger freshly peeled and minced
- 1/2 cup Cilantro stems and leaves separated and finely chopped
- 1/2 bunch Scallions, Spring Or Green Onions chopped
- 1 Tbsp Red Hot Pepper Sauce Korean, or to taste
- 2 tablespoons Miso Paste soy bean paste, or to taste
- 3 cups Stock or water
- 1 Tbsp Rice Vinegar or to taste
- 1/2 Tbsp Sesame Oil
- 1 Tofu 1 package, drained, and cut into 1/2-inch cubes
- 1 bunch Mushrooms, Enoki (Straw) 1 package, stems removed
- 1 bunch Mushrooms, Wild fresh, like oyster, or any Asian mushroom, or sliced white botton or cremini
- 4 Bok Choy cleaned and separated
- 8 oz Soba Noodles
- 1 Scallions, Spring Or Green Onions sliced
- 1 Hot Chili Peppers fresh sliced, red and/or red
- To make the base:
- Add the shiitake mushrooms, garlic, ginger, cilantro stems, scallions, korean hot chili paste, miso paste and broth or water into a medium saucepan or a korean black clay pot.
- Cover, bring to a boil, add the tofu cubes, enoki, and another mushrooms into the pot.
- Bring to a boil, reduce the heat to medium, and let simmer for 15 to 20 minutes.
- Take the shiitake mushrooms out if using dried, slice the mushrooms, and return the mushrooms to the pot.
- Meanwhile bring another large pot of water to a boil.
- Boil the noodles according to the direction on the package until cooked.
- Drain and set aside.
- Stir in bok choy, and cook until the leaves are wilted.
- Add cooked soba noodles into the pot, and cook for another 1 to 2 minutes until hot and bubbling.
- Remove the pot from the heat, and stir in the rice vinegar and sesame oil.
- Season to taste with more miso paste and korean chili paste if desired.
- Sprinkle some scallions, fresh green or red hot peppers, and cilantro leaves.
- Serve warm.