This dish is especially good served with additional toppings; offer bowls of shredded daikon radish or carrot, chopped spinach, or bell pepper slivers. Chicken or shrimp can stand in for pork; substitute baked tofu and vegetable broth for an easy vegetarian option.
Recipe Ingredient Details:
1 cup sliced dried shiitake mushrooms (or 11⁄4 cups whole dried shiitakes)
2 cups low-sodium chicken broth
4 cloves garlic, minced
2 (1/8-inch-thick) slices peeled fresh ginger
8 ounces pork butt or shoulder, trimmed
2 tablespoons peanut oil
1 teaspoon Chinese five-spice powder
2 tablespoons mirin (rice wine) or sweet white wine
8 ounces low-sodium soba noodles
4 scallions, thinly sliced on the diagonal
1⁄2 cup chopped roasted peanuts
Cover shiitakes with 1 cup hot water, and let stand for 15–30 minutes or until soft. Strain, reserving soaking liquid. If mushrooms are whole, remove and discard stems and thinly slice caps.
In a large saucepan, combine mushroom-soaking liquid, shiitakes, broth, garlic, and ginger. Bring to a boil, reduce heat, and simmer.
Cut pork into thin, 2-inch strips. Heat oil in a large, heavy skillet, and cook pork until just cooked through, 3–4 minutes. Sprinkle with five-spice powder; cook for 1 minute, stirring to coat. Transfer to a plate. Add wine to skillet, scraping up browned bits. Add shredded cabbage and tamari; cook for 3 minutes, until cabbage is just wilted.
Meanwhile, cook noodles in a large pot of boiling water al dente. Drain and divide among four bowls; top with broth, and then cabbage, pork, scallions, and peanuts, dividing evenly. Serve immediately.
Recipe Additional Notes:
PER SERVING: 501 cal, 19g fat (9g mono, 6g poly, 3g sat), 34mg chol, 30g protein, 58g carb, 3g fiber, 724mg sodium
Thu, 2011-12-22 16:31