When it comes to the Clean Food Movement, look no further than pioneer best-selling author Terry Walters, whose new book Eat Clean Live Well is a testament to delicious, healthy and most importantly, clean food. Go vegan and gluten-free on Meatless Monday and win at the tasty, healthy food game with this simple buckwheat soba noodle recipe.
The first time I made this sukiyaki, it barely made it off the stove. Ever since, I’ve served it in the skillet and let everyone fill a bowl with their favorite combination of veggies and noodles. There’s never even a noodle left behind.
- 2 1/2 cups water
- 2 dried shiitake mushrooms, broken into pieces
- 2 strips kombu
- 1/4 cup tamari
- 1/4 cup mirin
- 1 tablespoon maple syrup
- 8 ounces 100% buckwheat noodles (soba)
- 2 tablespoons sesame seeds
- 1/4 teaspoon sea salt
- 8 whole collard leaves
- 1 tablespoon extra virgin olive oil
- 1/2 cup red onion wedges
- 1/2 cup carrot, julienned
- 1/2 cup daikon, julienned
- 1/4 pound maitake mushrooms (or variety of choice), broken up
- 1/4 cup water
- In small pot, combine water, shiitake mushrooms and kombu.
- Bring to boil and press down on mushrooms and kombu so they stay submerged.
- Reduce heat and simmer 20 minutes.
- Scoop out and discard solids and stir in tamari, mirin and maple syrup.
- Simmer 5 minutes longer, remove from heat and set aside.
- Cook noodles according to directions on package. Drain and set aside.
- In small skillet, toast sesame seeds until lightly browned and fragrant.
- Remove from heat, transfer to mortar and add sea salt.
- Grind with pestle until seeds are half broken and mixture is well blended. Set aside.
- Cut stems out of collard greens and stack leaves so they’re all facing the same direction.
- Roll from one side to the other to form a log and cut crosswise into 1/4-inch ribbons.
- Heat large cast iron skillet over medium-high heat and add olive oil.
- Visually divide skillet into five pie slices and place one vegetable in each area—collard greens, onion, carrot, daikon and maitake mushrooms.
- Sauté 2 minutes pushing ingredients gently with a wooden spoon so that they don’t stick but stay roughly in their defined area.
- Add water and simmer vegetables until collards are wilted (about 1 minute longer).
- Push ingredients closer to edge of pan and transfer cooked noodles to center of skillet.
- Reheat shiitake-kombu stock and pour over noodles and vegetables.
- Sprinkle with sesame blend and serve.
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