The World Vegetarian Cookbook/1999

Japanese Steamer
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 30 minutes 15 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 ounces buckwheat noodles 16 dried shittake mushrooms, soaked overnight 1 cup button mushrooms
8 baby corn, halved lenthwise 1 small daikon (mooli) radish, sliced 12 ounces tofu, drained
1 package dried sea spinach, soaked for 1 hour 2/3 cup Japanese soy sauce small piece fresh ginger root, peeled and grated
4 tbsps vegetable broth 1 tbsp sherry 1 tsp cornstarch
1 lemon, thinly sliced 1 small bunch fresh chives



1 Cook the noodles in plenty of lightly salted, boiling water for 10 minutes.
2 Remove the stems from the shittake mushrooms and discard. Steam the mushroom caps, button mushrooms, baby corn, and daikon for 5 to 10 minutes.
3 Cut the tofu into chunks and steam with the sea spinach for 2 minutes.
4 Make the sauce by heating the soy sauce, ginger root, and vegetable broth in a small pan until simmering. Blend the sherry and cornstarch together, add to the pan, and cook until thickened.
5 Drain the noodles and arrange along with the steamed vegetables on serving plates. Pour a little sauce over each and serve remaining sauce separately. Garnish with lemon slices and chives.

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