Soba Noodle Bowl with Sesame Dressing

DSC02520It seems like I’ve been eating kimchi nonstop lately. According to a recent article on Huffington Post, Kimchi ranks #10 on a list of the 22 Most Hipster Foods on the Planet. At least the author concedes that “Kimchi is amazing.” I love its heat and effervescent quality, along with the well documented health benefits. Recently we found a 64 ounce jar of kimchi at Yue Wah that seems to be the only quantity that lasts longer than a week at our house.

Somewhere along the way, I came across this recipe for a Soba Noodle Bowl with Sesame Dressing. It looked so beautiful with all of the vibrant colors from the kale, egg yolks and kimchi. I made this dish for dinner about a week ago and loved it. Luckily, the recipe makes extra sesame dressing, so I’ve also been discovering all kinds of uses for that.

Soba Noodle Bowl with Sesame Dressing (from I Will Not Eat Oysters; large serving for 1, dressing for 4 bowls)

For the sesame dressing:
1/2 cup tahini
1 Tbsp tamari or soy sauce
1 1/2 Tbsp sesame oil
3 Tbsp rice wine vinegar
2 tsp honey
3 cloves garlic, minced
3 Tbsp warm water
1 tsp red chili oil (optional)
1 tsp salt

For the bowl:
1 bundle Soba noodles
1 scallion, sliced thin
1/2 cup kimchi
3-4 shiitake mushrooms, sliced
1 cup kale, stems removed and chopped
1 egg
sesame seeds (garnish, optional)
olive oil
salt & freshly cracked pepper

For the sesame dressing: pour all of the ingredients in a mason jar and shake it up, or whisk together in a medium bowl.

For the soft boiled egg: Boil enough water to submerge your egg or eggs in a small pot. When the water is at a rolling boil, slowly and carefully lower the eggs into the pot with a spoon. Boil the eggs for exactly 6 minutes. Immediately dump the boiling water and let cold water run on the eggs for a few minutes. When they are cool enough to handle, peel the eggs carefully. Set aside.

For the kale: Heat a little bit of olive oil in a medium pan over medium heat. Sauté the kale lightly for about 2 minutes. Season with salt & pepper. Remove from pan and set aside.

For the shiitakes: Heat a little more olive oil in the same pan over medium-high heat. Add the shiitakes in one layer and season with salt & pepper. Sear for about 2 minutes on each side. Remove from pan and set aside.

For the soba Noodles: Boil according to package instructions. Drain. While the noodles are still hot, toss with 4 tablespoons of the sesame dressing. Season with salt.

For the bowl: Arrange the noodles in the middle of the bowl and then artfully place the kale, mushrooms, kimchi, scallions, and egg on top. Cut the egg in half and season with salt and pepper. Sprinkle the sesame seeds on top, and drizzle a bit more dressing on the noodles.DSC02521

Category: Kristin's Kitchen 2 comments »

2 Responses to “Soba Noodle Bowl with Sesame Dressing”

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