Asian Soba Noodle Broth Bowls
*Pickled radishes can be purchased from any large Korean market in the ready made food section. Or you can pickle your own by heat vinegar, water, salt and sugar in a medium-sized saucepan over high heat, whisking until all of the sugar is dissolved. Bring to a light boil and then pour over the shredded radish in a mason jar. Let sit until the liquid has cooled, for about 25-30 minutes and place into the refrigerator overnight. The pickled vegetables will keep for several weeks in the refrigerator in the covered Mason jars. Be sure to purchase a Korean radish or daikon.
For the broth bowl:
- 6 cups chicken stock
- 1 heaping teaspoon fresh grated ginger
- 2 to 3 tablespoons low sodium soy sauce + more if desired
- 1 teaspoon rice wine vinegar
- 1/2 head of cabbage chopped or shredded
- 9 oz. soba buckwheat noodles, cooked
For the suggested toppings:
- Roasted baby bok choy
- Sautéed mushrooms
- Pan fried tofu sliced thin
- pickled radishes* optional
- shredded carrots
- roasted sesame seeds
- roasted seaweed gim, shredded thin
- green onions diced
- sriracha sauce
Using a heavy bottomed pot or dutch oven over high heat, bring your chicken stock, grated ginger, soy sauce and rice wine vinegar to a boil. Once boiling, add the shredded cabbage and turn down to a medium simmer. Let cook for another 5 to 6 minutes, or until the cabbage is softened. Taste and season with more low sodium soy sauce if needed.
To assemble your broth bowl: Place some soba noodles into your bowl and pour in the broth, making sure to get some cabbage too. Top the noodles with the boy choy, mushrooms, pan fried tofu, pickled radishes and carrots. Sprinkle on the roasted sesame seeds, gim and diced green onions. Serve immediately and enjoy. Feel free to drizzle on some sriracha sauce as well if desired.