KELP NOODLES INGREDIENTS RECIPES

In Japan, where it gets plenty hot in the summer, cold soba noodles, served with a dipping sauce, are a common snack or light meal. Soba are brown noodles, made from wheat and buckwheat, and the sauce is based on dashi, the omnipresent Japanese stock. You would recognize the smell of dashi in an instant, even if you have never knowingly eaten it. It's a brilliant concoction based on kelp, a seaweed and dried bonito flakes. It is also among the fastest and easiest stocks you can make, and its two main ingredients – which you can buy in any store specializing in Asian foods – keep indefinitely in your pantry. I would encourage you to try making it, though you can also use chicken stock (or instant dashi, which is sold in the same stores).

Provided by Mark Bittman

Total Time 30 minutes

Yield 2 to 4 servings

Number Of Ingredients 7

• Ingredients

Nutrition Facts : @context http//schema.org, Calories 233, UnsaturatedFatContent 1 gram, CarbohydrateContent 46 grams, FatContent 1 gram, FiberContent 0 grams, ProteinContent 11 grams, SaturatedFatContent 0 grams, SodiumContent 1411 milligrams, SugarContent 1 gram

This classic Korean stew features silken tofu in a fiery kimchi broth. While kimchi jjigae traditionally starts with browning thinly sliced pork, this vegetarian version features mushrooms instead for a similarly meaty texture. Dried kelp deepens the broth’s flavor with subtle briny notes; reserved kelp can be chopped and tossed in soy sauce and sesame oil for a fun side dish or topping for rice. Be sure to use well-fermented kimchi for an intense broth that is spicy, tart and pungent all at once. Leftover stew makes a fantastic base for ramen noodle soup the next day.

Provided by Kay Chun

Total Time 45 minutes

Yield 4 servings

Number Of Ingredients 13

• Ingredients