Michael Natkin's Soba Noodles in Shiitake-Shoyu Broth with Spring Vegetables

Michael Natkin's Soba Noodles in Shiitake-Shoyu Broth with Spring Vegetables
15 Ingredients
  • 2 cups dried shiitake mushrooms
  • 1 piece kombu seaweed (6 to 8 inches long)
  • 1⁄2-inch piece fresh ginger, peeled
  • 4 garlic cloves, coarsely chopped
  • 8 cups water
  • 4 medium leeks, white parts only, tough outer layer discarded, halved lengthwise, and carefully cleaned
  • 3 tablespoons shoyu (Japanese soy sauce; see headnote), plus additional as needed
  • 4 large eggs
  • 1 bunch thick asparagus, tough ends removed and lightly peeled
  • 1 tablespoon vegetable oil
  • Kosher salt
  • 9 ounces soba noodles
  • 12 ounces soft tofu, cut into 1⁄2-inch cubes
  • 2 scallions, white and light green parts only, thinly sliced on the diagonal
  • Toasted sesame oil
Nutrition
31
2% daily value
4 servings
                                       
                                            balanced, low-​sugar, vegetarian, dairy-​free
     

Fat

2% 1

Saturated

1% 0

Trans

- 0

Monounsaturated

- 0

Polyunsaturated

- 0

Carbs

2% 5

Carbs (net)

- 4

Fiber

2% 0

Sugars

- 0

Sugars, added

- 0

Protein

3% 1

Cholesterol

2% 7

Sodium

6% 153

Calcium

2% 22

Magnesium

3% 13

Potassium

2% 74

Iron

2% 0

Zinc

4% 0

Phosphorus

4% 26

Vitamin A

1% 7

Vitamin C

1% 1

Thiamin (B1)

2% 0

Riboflavin (B2)

4% 0

Niacin (B3)

4% 1

Vitamin B6

4% 0

Folate equivalent (total)

3% 13

Folate (food)

- 13

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

1% 0

Vitamin E

1% 0

Vitamin K

3% 3
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