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
783
39% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian, dairy-​free
     

Fat

39% 26

Saturated

22% 4

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 9

Carbs

41% 124

Carbs (net)

- 112

Fiber

48% 12

Sugars

- 7

Sugars, added

- 0

Protein

64% 32

Cholesterol

62% 186

Sodium

54% 1292

Calcium

25% 249

Magnesium

57% 239

Potassium

40% 1860

Iron

46% 8

Zinc

79% 9

Phosphorus

93% 649

Vitamin A

20% 181

Vitamin C

22% 19

Thiamin (B1)

62% 1

Riboflavin (B2)

110% 1

Niacin (B3)

90% 14

Vitamin B6

102% 1

Folate equivalent (total)

79% 316

Folate (food)

- 316

Folic acid

- 0

Vitamin B12

19% 0

Vitamin D

1043% 157

Vitamin E

20% 3

Vitamin K

70% 85

Sugar alcohols

- 0

Water

- 745
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