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TOSHIKOSHI NOODLES
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Cook Time 10 minutes
Servings
Ingredients
  • 1 box Explore Cuisine Brown Rice Pad Thai Noodles (cooked according to package directions)
  • 5 cups water
  • 1 piece kombu (dried kelp)
  • 4 dried shiitake mushrooms
  • 1/2 cup dried bonita flakes
  • 1/4 cup mirin
  • 1/4 cup soy sauce
  • 1 tbsp sugar
  • 1/2 bunch scallions sliced on bias
  • 1 piece dried wakame seaweed rehydrated in warm water and drained of excess liquid
  • sesame seeds (for garnish)
  • cilantro (for garnish)
  • Salt to taste
Cook Time 10 minutes
Servings
Ingredients
  • 1 box Explore Cuisine Brown Rice Pad Thai Noodles (cooked according to package directions)
  • 5 cups water
  • 1 piece kombu (dried kelp)
  • 4 dried shiitake mushrooms
  • 1/2 cup dried bonita flakes
  • 1/4 cup mirin
  • 1/4 cup soy sauce
  • 1 tbsp sugar
  • 1/2 bunch scallions sliced on bias
  • 1 piece dried wakame seaweed rehydrated in warm water and drained of excess liquid
  • sesame seeds (for garnish)
  • cilantro (for garnish)
  • Salt to taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large pot, add water, kombu and dried shiitake mushrooms.
  2. Cover and soak overnight. (If you do not have time, soak for as long as you can before building broth).
  3. Bring a large pasta pot of water to a boil. Add Brown Rice Pad Thai noodles, cook according to package directions, drain and rinse under cold water.
  4. For Dashi:
  5. Place the pot of kombu water onto the stove. Bring to a boil.
  6. Once boiling, remove kombu and shiitake mushrooms.
  7. Add the bonita flakes, bring to a simmer for about 60 seconds.
  8. Drain and reserve dashi. Add dashi back to saucepot.
  9. Add mirin, soy and sugar.
  10. To Serve:
  11. Place noodles into a bowl. Pour over warm dashi.
  12. Top each bowl with scallions, sesame seeds, cilantro and rehydrated seaweed.
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