Search

CATEGORIES
Navigation
Tuesday
Nov292011

THAI SOBA NOODLE BOWL



I started writing a post about spicy chiles. I babbled about how I have made inedible food by underestimating the heat of tiny peppers - a lesson it seems you learn once per chile. That was the short of it because really I just want you to read this article: How to Love What you Do.

I found it via a good friend's twitter and while it seems to be written for photographers, I heard the whole thing speaking to the cautious me. The me who came back from her tax appointment last night thinking WHAT am I doing?!? A question I really need a good answer to given the amount of people asking me, "Your book is written! Now what are you going to do?".
You know how you are never to ask a lady if she's pregnant unless you're absoluetly sure? I would also love to officially add the what-are-you-doing-next question to that forbidden list. I will tell you when I know. Just like the pregnant lady.

I love number 5 about making decisions because it reminded me of all the things I've talked myself out of. The big and the little. I'm motivated and inspired and that's what I wanted to share with you. That and this soup, which is one of the most flavorful things I've made in a while. The broth started off like drinking fire, and then I fixed it and truly feel it's a wonderful recipe base that you can adjust to your taste preferences.
Noodle bowl or not, I hope you decide to think big today, because "doing is all that counts".

THAI SOBA NOODLE BOWL // Serves 4
Adapted from Food and Wine via Harold Dieterle of Kin Shop, New York

I know heat is subjective, so I am giving amounts for a medium spicy soup. I would start there and add accordingly. It's tougher to neutralize the spice in a soup like this, so start moderate. The original recipe calls for fish sauce, which I can't handle, so I opted for peanut butter and tamari. I'm sure you can find the original on their website.

1 14 oz. pkg. Extra Firm Tofu
2 Tbsp. Tamari or Low Sodium Soy Sauce
2 tsp. Sesame or Olive Oil

2 Thai Chiles or half of one VERY Small Habanero, seeded and chopped
3 Stalks Fresh Lemongrass, inner bulbs, finely chopped
4 Cloves Garlic
1 Large Shallot
1/4 Cup Peeled and Chopped Fresh Ginger
1 Tbsp. Coconut Oil
2 1/2 Cups Coconut Milk (about a can and a half)
1 heaping Tbsp. Muscavado or Brown Sugar
1 Tbsp. Tamari or Low Sodium Soy Sauce
3 Tbsp. Natural Smooth Peanut Butter
Zest of Two Limes
Juice of One Lime
Salt and Pepper
2 Cups Roughly Chopped Mushrooms (I used medium portabellos)
Around 9oz. Soba Noodles, love these
Fresh Cilantro, roughly chopped, for garnish

Wrap the tofu in a few paper towels and set it on a plate to drain with another plate on top. Leave it for an hour or up to six. Preheat the oven to 400'. Cut the tofu into 2'' cubes, spread them on a baking sheet, drizzle with the tamari and oil and bake for about 25 minutes until the edges are browned.
In a blender or food processor, combine the chiles, lemongrass*, garlic, ginger, shallot and 1/4 cup water and puree until smooth.
In a large saucepan, heat the coconut oil. Add the lemongrass puree and cook over medium high heat, stirring, until fragrant. About two minutes. Whisk in the coconut milk, muscavado, tamari, peanut butter, lime zest and a cup of water. Simmer over low heat for about 15 minutes.
While the broth simmers, cook your soba noodles.
To the broth, ddd the sliced mushrooms, stir in the lime juice, taste for salt and pepper and let it sit another 5 minutes. Divide the noodles and tofu between your bowls and laddle the broth on top. Garnish with fresh cilantro.

* Lemongrass is a beautiful ingredient but try to find a store that sells nice fresh stalks. You can tell because they will be pretty firm. I find it easiest to smash them with the side of a wide knife and peel back an outer layer or two, then chop up the insides to cook with.

PrintView Printer Friendly Version

Reader Comments (52)

This looks incredible and utterly fantastic.

November 29, 2011 | Unregistered CommenterJoy

Ha! I love the pregnant lady comparison. Maybe not knowing is the best thing of all...just means there are plenty of surprises ahead and isn't that the best thing about living? Big noodle bowls are the best...this is definitely getting added to my next 'cold night dinner' list :) xo

November 29, 2011 | Unregistered CommenterKasey

I am making this dish this weekend!! This is exactly what I feel like.. oh. Thank you :)

November 30, 2011 | Unregistered CommenterNatashia@foodonpaper

This looks like a fantastic dish...something warm and comforting. I love what a little bit of chili and oregano will do.

November 30, 2011 | Unregistered Commenterlauren@spicedplate

wow this is amazing. i'm jealous. i never seem to get pictures like that on my humble little blog... can you give any advice on lighting? like, you get this spectacular contrasts without it being too yellow... is it natural lighting? i'm awed... ;)
xo
scarlett

November 30, 2011 | Unregistered Commenterscarlett

This is such a yummy looking recipe!

November 30, 2011 | Unregistered CommenterKatrina @ Warm Vanilla Sugar

I'm off to check out that article now!

November 30, 2011 | Unregistered CommenterSimply Life

THAT is one gorgeous bowl of soba. I want to go soba bobbing in it.

November 30, 2011 | Unregistered CommenterBev Weidner

This soba recipe looks delicious! It reminds me of this one (my family's favorite) from vegetarian times:

http://www.vegetariantimes.com/features/700

Vietnamese hot pot- such a fun and interactive meal!

November 30, 2011 | Unregistered CommenterGabrielle

I can't wait until I try this soup. I want noodles in my soup and buckwheat is perfect as I can't eat gluten. I will have to make this asap!

Now I am going to read the article, I am like you, constantly talking myself out of trying things, thinking they are not worth my time.

Thank you!

November 30, 2011 | Unregistered CommenterLaura

This looks dreamy! Soba noodle bowls are my go-to dinners most nights because it's easy to keep all the ingredients on hand.

Ooh, doesn't sound fun to get the 'what are you going to do next?' question all the time. If it were me, I'd smile slowly and blink a few times before saying 'who knows? the world is my oyster!'

Have a great day, awesome lady :)

November 30, 2011 | Unregistered CommenterDessertForTwo

you had me at those first two photos. are they film??

i LOVE LOVE your site!! you two are totally inspiring.

November 30, 2011 | Unregistered Commentermackenzie

Looks delicious. When I ask people what they are planning to do it is because I am genuinely curious and even a bit envious of all the possibilities they have.

November 30, 2011 | Unregistered CommenterAnna

gorgeous! Love this guys! Really nice :)

November 30, 2011 | Unregistered CommenterNicole Franzen

This sounds like the perfect meal for today - I'm in need of something delicious and comforting (and Thai food always serves that purpose for me!). I also needed that article and your words of wisdom. The what-are-you-doing-next question is one I've been asked a million times this month… I recently left my day job to pursue my passion for food. I've been taking classes, writing and cooking up a storm, but people still think I'm nuts. I always say, No, I'm just passionate and inspired. Anyway, your words and your recipe have given me comfort today. Thank you! :)

November 30, 2011 | Unregistered CommenterEmily (roots+platters)

The "what are you doing next" question stresses me out too. Thanks for sharing How to Love What You Do- so much truth there! The soba noodle bowl looks delicious.

November 30, 2011 | Unregistered Commenterla domestique

I think I say outloud, "What are you doing with your life, Adrianna?!" about once a week. It's a common phrase. And then I get a break, or have a small success, and then it dawns on me, "Oh that's what you're doing." So yeah, sometimes when you just follow what you love doing, things seem to fall into place. And yeah, totally don't ask people what they're doing with their life. That's just rude. :)

November 30, 2011 | Unregistered CommenterAdrianna from A Cozy Kitchen

I've despised the "what's next?" question ever since I graduated from college. I still don't know the answer! I cannot wait to try this recipe; I love making enough soba noodles to last me for a week. Mine will be extra spicy, for sure!

November 30, 2011 | Unregistered CommenterCookie and Kate

What?1#@?! Yummy recipe Sara & and yummy photos Hugh!

November 30, 2011 | Unregistered Commentermaggie

Thanks for sharing that article (and the super awesome photos and recipe). Even though it's photography related it applies well to life in general. I made a Thai green curry from scratch not too long ago, really love those combination of ingredients that give it that 'Thai' taste. Btw, you could use palm sugar (available at Asian markets) in place of the Muscavado. It just gives a little more taste of the tropics to the dish.

November 30, 2011 | Unregistered Commenterrick @ alamode

I don't think I have to tell you that this is one of my favorite kinds of meals. Asian noodles and me are best friends. Congrats on being done Sara - that is a huge accomplishment. People should be congratulating you rather than asking what is next!

November 30, 2011 | Unregistered CommenterDana

Beautiful! You should give fish sauce a try though - I held out for a long time because it smells so awful but IT IS SO GOOD. I promise. I put it on everything.

November 30, 2011 | Unregistered CommenterSam

Congratulations on finishing your book! You'll find what you want to do, just enjoy the feeling that you've just accomplished a very great thing. As for this soup, I love this sort of thing and I realize it's been way to long since I've had soup like this. Sad! Thanks, I think this is the push I need.

November 30, 2011 | Unregistered Commenterkickpleat

Srcolled down quickly to see pictures and I think I have to try this one! CONGRATULATIONS on your book! We are so proud of you! Hey maybe the pregnacy story could be NEXT :) Love and miss you and there is an expiration date on SFS gift card!!!!!

November 30, 2011 | Unregistered Commenterdiane

This is one delicious bowl of noodles!! I love lemongrass and that this recipe has some Thai flavors overall :)

November 30, 2011 | Unregistered CommenterKiran @ KiranTarun.com

Definitely going through a phase of life when "what's next" is always at the front of my mind...it ain't easy bein' a college senior. And least I know whatever's next will always involve some darn good food! Thanks for sharing, the article and recipe. :)

November 30, 2011 | Unregistered Commenterthe tasty tRuth

This looks delicious. I like the idea of baking the tofu. I've never tried this method. Thanks. Now - How to Love What you Do.

November 30, 2011 | Unregistered CommenterDenise | Chez Danisse

A bowl of noodles always makes me happy, especially if it's teaming with tofu and bright with cilantro and lime. The photos are stunning - my favorite is the shot of boiling soba. Perfect. Thanks for the link - a great read, and just what I needed today.

November 30, 2011 | Unregistered Commentersweetsugarbean

I am constantly asking people if they are preggers... but only if the imply it in some way or another. Whatever it is that you end up doing, I have no doubt that it will be filled with passion. And that's all that matters.

November 30, 2011 | Unregistered CommenterBrian @ A Thought For Food

This looks delicious. Would love for you to share this with us over at foodepix.com.

November 30, 2011 | Unregistered CommenterJo

this is so beautiful. the perfect antidote to chilly days

December 1, 2011 | Unregistered CommenterHayley Daen

Love earthy and nutty soba noodles. I always have mine as a fresh salad so looking forward to trying a coconut milk version and lemongrass is one of my favourite ingredients!

yum, i love this recipe. congrats on finishing your book, cannot wait to see your love and pictures of food in print. cheers to you! also, beautiful soulful pictures, i taste and smell the food from here.

December 1, 2011 | Unregistered Commenterblakely

I've made several mistakes underestimating the ferocity of chiles in my culinary past too. Now, I make it a point to take a small taste of each chile before I cook with them to see what I'm getting myself into. Luckily, my husband and I can take quite a bit of heat so we have some leeway. :-) This soup looks wonderfully fragrant. Seems like the perfect bowl to enjoy during these colder months.

Hi Sara, Greta post. Soba noodles is something I haven't had is such a long time. What a lovely reminder to get some and try a beautiful new recipe. Gorgeous pictures as well:)

December 2, 2011 | Unregistered CommenterFrance @ Beyond The Peel

In the winter... THIS is the kind of recipe that always hits the spot. So comforting!

December 3, 2011 | Unregistered CommenterBrian @ A Thought For Food

I LOVE soba noodles. I am def going to have to try this.

December 4, 2011 | Unregistered CommenterLa Chapstick Fanatique

Now that your book is written you are going to smile, let the sun shine on your face and say "heck ya world, I did it!" What's next? Everything. I get this question all the time. What are you doing after graduation? When are you and Shaun going to get married? My answer to what's next? More. More of what? Who cares. Just more good stuff. More good food, more good belly laughs, and more adventure. Thanks for sharing this article, it's a keeper.

December 5, 2011 | Unregistered CommenterKelsey

Thanks for all the inspiration, both with the link and the soba noodle recipe and a big congrats on finishing your book! Whatever follows will be equally amazing.

December 5, 2011 | Unregistered Commenterart and lemons

This recipe sounds like it has some life in it. The habanero chiles and lemon grass are great additions.

[...] chose my return to writing by cooking this Soba Noodle Bowl from Sprouted Kitchen. I have no pictures to show for it, no flashy insights about [...]

December 6, 2011 | Unregistered CommenterThe Return of ( ) « coff

made this today for dinner and it tasted sensational! very flavoursome but felt light at the same time, and the tofu was a lovely addition.

December 8, 2011 | Unregistered Commenterleonie

Love your photos!...And noodles! This recipe sonds like something I had yesterday. Noodles with coconutmilk, ginger, tofu and cilantro. can´t go wrong!

December 9, 2011 | Unregistered CommenterMalin

GO YOU! I recently found a refrigerator magnet that reads "What would you attempt to do if you knew you could not fail?" Don't talk yourself out of anything. And you can do anything.

December 12, 2011 | Unregistered CommenterJulia

I made this last week and loved it!!!

December 15, 2011 | Unregistered Commenterdiana

[...] as much water out of tofu as possible, it really makes big difference. For original recipe, see Thai Soba noodles from Sprouted kitchen, here is my adjusted [...]

December 21, 2011 | Unregistered CommenterThai soba noodles « Katk

Wow, this recipe sounds delicious! The ginger and coconut milk/oil and peanut butter with mushrooms sounds like a perfect mix to any meal for me!! This is for sure one I am going to have to make myself. Have you made it with any type of chicken or pork? I love tofu but my husband is a traditional meat and potatoes kind of guy so this recipe without the tofu would be a big challenge for him and I'd rather ease in the spices to his pallet. Thanks for sharing! I can't wait to try it!

December 27, 2011 | Unregistered CommenterKali

I just made this and am eating it while I catch up on your more recent posts - it is the perfect thing to eat on a rainy day while nursing a mild cold. Thanks so much for the recipe, and the photos.

[...] – Gluten free Chestnut and Apple Clafoutis  February – Thai Soba Noodle Bowl March – Herb and Pistachio Falafel April – Berry Tart Mai – Tartelettes aux [...]

Gorgeous photos, amazing recipe! I posted a version myself-- perfect for these cold winter nights! http://bit.ly/zjIwxT

January 5, 2012 | Unregistered CommenterThe Cozy Herbivore

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>
« DARK CHOCOLATE + GINGER FLATBREADS | Main | BANANA SNACKING CAKE WITH CASHEW COCONUT CREAM »