Jan Murphy MRSS, Shiatsu Therapist & Japanese Bodyworker wishes to share a Winter recipe with you to keep you nicely nourished.
I will be sharing more recipes like this throughout the month so do keep an eye out for them.
To talk further with Jan or book an appointment use the form.
Mushroom Soba Noodles
- 1 packet or 250g soba noodles
- 450g tofu
- 1/3 cup shiitake mushrooms
- 3 large onions
- 1 cup almonds
- 2 tablespoons tamari
- 1 clove garlic
- 2 teaspoons basil
- 2 teaspoons thyme
- 1/2 teaspoon black pepper
- 1 teaspoon sea salt
- 1 cup water
- 2 tablespoons kuzu or arrowroot
- 1 bunch silver beet or spinach
Soak the shiitake mushrooms for 15 minutes or more until soft, then remove the stalk, and slice them.
Cut one onion and stir fry it. Wash and cut the silver beet, add it to the browned onion.
Add 1/2 teaspoon of sea salt, 1/2 cup of water, and let simmer for about 20 minutes, leaving the water evaporate until the silver beet is cooked.
Meanwhile, stir fry 2 diced onions, crushed garlic,the herbs, black pepper and tamari, then add diced mushrooms.
When onions are brown, add 1/2 cup of water, and let it simmer for 15 minutes.
Dry roast the almonds, and crush them, and crumble the tofu by hand, adding to the mushroom mixture.
Let it simmer for another five minutes, stir in kuzu or arrowroot dissolved in a little cold water to thicken. Adjust seasoning with sea salt.
Cook and drain the soba noodles and serve with the silver beet and the mushroom sauce on top.
Serves 6.
