Soba with Shiitake and Kale
July, 2001

Serves 4 / Made with buckwheat flour, Japanese soba noodles have a distinctive taste that is easily enhanced with just a few drops of soy and some wasabi, or Japanese horseradish.

1 pound fresh shiitake mushrooms
4 quarts water
2 tablespoons salt
1 pound soba noodles
3 tablespoons olive oil

1. Remove stems from shiitake mushrooms and cut caps into 1/4-inch slices. Set aside.
2. In a large pot over high heat, bring water and salt to full boil. Add soba noodles, stir once or twice until water returns to boil, then cook undisturbed for 10 minutes or until noodles are cooked al dente.
3. Meanwhile, warm oil, red pepper flakes and garlic in sauté pan over medium-high heat until garlic begins to sizzle. Add mushrooms and kale and cook for 5 minutes, or until edges begin to brown. Add 1/2 cup pasta-cooking water and 2 tablespoons soy sauce; cook until liquid has evaporated to a glaze around mushrooms.
4. Drain pasta, transfer to serving dish and toss with mushrooms. Serve immediately.

Calories 564,Fat 12,Perfat 19,Cholesterol 0,Carbo 96,Protein 23,Fiber ,Sodium