Handmade Soba, Shiitaki Mushrooms, and Sesame Soy Ball
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Author: Janet Hudson Status: published Published: Oct 11,2009 license cc-by tags: Vegan, Garlic, Scallion, Sesame, Edamame, Japanese, Veganmofo, Ponza, Soba, Buckwheat, ShiitakiMushroom,
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Share on TwitterRecipe:
Soba Noodles:
3 cup buckwheat flour
Mixed egg replacer for 3 eggs
Place the flour in a food processor and add the egg replacer –it will form into a breadcrumb mixture. Turn the flour out onto a work surface and bring the dough together with your hands. Knead the dough for 5 minutes so that you have a ball of dough. Cover and place it into the refrigerator for 30 minutes.
Lightly flour a work surface with more flour and roll the dough out very thinly-slice it into thin strips and hang it to dry for at least 10 minutes. (Or, you can roll and use a pasta machine.) Store the noodles in a well sealed container until ready to cook.
Cook the noodles in boiling water for 2-3 minutes.
These are so fresh!
Sesame Soy Ball:
¼ cup vegetable stock
½ cup edamame
½ tsp wasabi
½ tsp ginger
½ tsp basil
2 teaspoon sesame oil
1 tbsp tamari sauce
2 cloves garlic minced
1 tsp sesame seed
1 tbsp onion
1 cup flour
Sauté the edamame in the stock with the ginger, wasabi, and basil.
Sauté the onion, sesame seed and garlic in the sesame oil and soy sauce.
Combine and mix in a food processor. Add the flour a little at a time until you have a dough. Form into balls.
In skillet, combine 6 cloves of chopped garlic and 6 tsp sesame oil with 4 chopped scallions – add the soy ball and fry.
Remove the soyball and add 2 cups chopped shiitake mushrooms. Saute- you may add a little tamari sauce if in need. Return the soy ball and heat through then combine with the cooked soba, sprinkle with some more sesame seed, and eat.
Serves 4.
