Egg and Spicy Veggie Soba Bowl

Posted by on Dec 21, 2015 in Asian and Vegetarian | 0 comments

You’ve heard it said, “I could eat Mexican food every day; or breakfast three times a day.”

Soup is what I’m talking about.  Especially, Asian inspired vegetable soup with earthy mushrooms, light but spicy, complex broth and copious noodles to drag up from the bottom of the bowl.  On this occasion, it began with a magazine photo and absent ingredients.

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My bowl unfolded in this way; with less broth and a heap of deep fruity heat; which can easily be tamed by removing the seeds from the pepper or adding only a smidgen.

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Blanching the broccoli and snow peas ahead locks in the green color and prevents overcooking.

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Saute a box of clean shiitake mushrooms and carrot slices in a little dark sesame oil.  Season; add garlic and serrano pepper to the mix.

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These browned tidbits are ready for broth; deglaze the pan with two cups, scraping up the bottom.

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Add rich brown flavor; a tablespoon each of tamari and rice wine vinegar to start. Then, of course, taste it before taking it to the finish line.

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Drop in two or three ounces of noodles.

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While the noodles simmer, fry two eggs;

 

 

 

 

 

 

 

stir the reserved broccoli, snow peas, baby bok choy and leafy Chinese broccoli into the noodle dish.

Without hesitation lift a generous portion of noodles and veggies into a bowl...

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Gild the lily pad with a sunny egg with crispy edges; settle in with the remote—

it’s almost Christmas!

My Hallmark movie pick of the season?

Crown for Christmas.

 

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