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Sunday, February 6, 2011

Ginger Soba Noodle Soup

I'm still toying with the idea of going gluten free, which means if I ever really do commit to this- I'm going to need an arsenal of recipes. Even the simplest of soups can seem daunting to create as gluten free. It seems to me that the real key to GF is reading and doing your research

Soba noodles are great 'pasta' option, but you need to read the label and be sure they are made 100% from buckwheat and are truly GF. You also need to double check your soy sauce, not all are GF...see where all the reading comes into play?

This soup is simple, easy and deceivingly filling thanks to the soba noodles. Use the ginger to flavor the broth without overpowering it. The sriracha sauce gives the soup a final kick, it's okay without it, but it's really better with it.

Tips and Techniques:  You can just cook the soba noodles in the broth right before serving, but I like to keep them separate so I have more control over the the noodles and they don't become overcooked and soggy.

Ginger Soba Noodle Soup

1 small bundle of soba noodles, making approximately 3-4 cups of cooked noodles
Fresh ginger, about the size of your thumb
1 large garlic clove
4 cups stock (vegetable or chicken)
1 Tbls rice wine or red wine vinegar
1 Tbls soy sauce
1 large carrot
4 button or porcini mushrooms, sliced
2 tsp sesame oil
1 tsp red pepper flakes
3 radishes, thinly sliced
1 Tbls sriracha sauce
fresh chives

Bring about 6 cups of salted water to a boil, add the soba noodles and cook for about 3 minutes. Drain and run under cold water, set aside.

Peel the ginger and cut into large chunks, do the same with the garlic. Add a drizzle of olive oil to the bottom of a soup pot and saute the ginger and garlic to release their flavors, about 3 minutes.

Add in the broth and simmer for 30 minutes. Strain out the garlic and ginger. Grate the carrot and add to the stock along with the sliced mushrooms, the vinegar, the sesame oil and the pepper flakes. Continue to simmer just 5- 10 minutes, depending on how soft you want the carrots to be.

Place a scoop of the soba noodles in the bottom of each bowl, add a scoop of the the ginger carrot broth. Top with fresh snipped chives, radishes and a squeeze of the sriracha sauce.  Enjoy!

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