Greg Arnold, who is a world-class vegan/vegetarian chef, spices up a traditional Japanese soba noodles recipe with the healing tonic mushroom Reishi and Cordyceps. Reishi is actually a powerful ‘Shen tonic’, which translates loosely to an herb which ‘nourishes the spirit’. With a wide array of health benefits which range from improved immune function and stress reduction to anti-aging and anticancer abilities, Reishi is a staple in the kitchen of anyone interested in living a long, as well as healthy life.
Cordyceps is powerful equally in its own way, and it is widely used as an endurance and hormone balancing tonic, even though it also has equally potent effects on the immunity and the nervous system.
But, beyond their medical benefits, both of these healing mushrooms add a delightfully unusual, as well as pleasant flavor profile to the dish, and a noticeable pick me up which is alarmingly absent from most meals. Instead of feeling tired of eating these delicious vegan soba noodles, you should expect to feel a nourishing lift in your energy and spirits.
Vegan, tonic herb infused soba noodles
- Two 3-by-6 inch pieces kombu kelp’
- 4 cups water;
- 1 large carrot;
- 1 leek;
- 2 cloves garlic, whole and in the skin;
- 4 radish;
- 2 teaspoons cordyceps (via Sun Potion);
- 2 teaspoons reishi (via Sun Potion);
- 1/2 cup dried dulse leaves;
- 1/2 teaspoon toasted sesame oil;
- 1 tablespoon dried wakame;
- 1 green scallion;
- 2 tablespoon tamari;
- 1 tablespoon mirin;
- 2 tablespoon red miso;
- 1 package organic soba noodles.
First of all, put the water and kombu in a small pot. Then, bring the water to a simmer over high heat and turn off the heat. Let it steep for 10 minutes.
Remove the kombu and slice the leek and carrot into 3-inch pieces, cut the radishes in half and add to the water together with the garlic. You should turn the heat back up to high and bring water to boil. Then turn the heat down to a low simmer and steep for about 20 minutes. You should remove everything except the carrot and add the cordyceps, reishi, and dulse. Then, turn off heat and steep for 10 minutes.
Remove the carrot and strain the liquid through a strainer that is lined with cheesecloth. Then, return the hot liquid to the pot. Add tamari, mirin and sesame oil and after that dissolve the miso into the dashi stock. Then, season with salt and black pepper, depending on how salty you like it.
You should cook the soba noodles following the directions on the package. In addition, you can use Hakubaku brand organic soba noodles. You can rehydrate the wakame in a small bowl of room temperature water, as well as slice the scallions into 1/8 inch pieces, while the soba noodles are still cooking. When the noodles are done, strain and rinse lightly under running water.
When done, put the soba noodles in bowls and ladle the soup over the top. You can top yours with the wakame and some pickled onions and snapdragons. In order to quick pickle the options, just salt them and cover them with a 50/50 mixture of warm rice vinegar and water. Some other toppings which you may also like are sprouts, cucumber, sesame seeds, tofu, bamboo shoots, etc. no matter what you like, you should always experiment. When it is warm outside, this dish can also be delicious served cold; just chill the soup and plunge the soba noodles in ice water after you cook them.