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Soba Noodles with Green Mustard Leaves and Tofu
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    Soba Noodles with Green Mustard Leaves and Tofu

  • 1 1/2 lbs broccoli florets
  • 2 c sliced carrots
  • 1 c cauliflower florets
  • 15 lg mushrooms -- sliced
  • 1 1/2 c fresh tofu -- diced
  • 1 c green mustard leaves -- well washed
  • 9 ozs soba noodles
  • 1 c misoyaki sauce
  • toasted sesame seeds -- for garnish
  • 3 tbsps sesame oil
  • chili sauce -- for accompaniment
  • Seam all the vegetables, except mustard leaves, with tofu until al dente. Cook soba noodles until al dente; drain. Pour misoyaki sauce over noodles, add vegetables and mustard leaves; mix and season to taste. Garnish with sesame seeds and oil. Serve with good chili sauce.

    From: Asian Fusion - Wini Brugger
    Posted By: mhh@ior.com
    Post Date: Sun, 11 Oct 1998

    *BACK TO VEGETARIAN*







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