Japanese-Style Soup Your Way; Stir-Fried Soybeans with Garlic and Chile

by Jennifer

Similar to make-your-own tacos, this make-your-own soup is fresh, delicious, and a lot of fun to put together, especially for kids.  I completely credit the idea to my friend Amy.  This is a vegetarian version, but you could add shredded poached chicken or cooked shrimp, too.  I prefer soba noodles but the rest of my family prefers udon noodles (or, you could have both….).  Serves 4.

Japanese-Style Soup Your Way

  • 6 cups vegetable or not-chicken broth (I used Not-Chicken Soup which I’d frozen earlier)
  • 3 garlic cloves, crushed
  • 3 slices peeled fresh ginger, each about the size of a quarter
  • 1 3-4” piece kombu, rinsed (optional)
  • 8 oz. package soba noodles or 8 oz. udon noodles
  • red pepper, julienned
  • fresh bean sprouts
  • scallions, thinly sliced
  • cilantro, chopped
  • enoki mushrooms, sliced off their base
  • optional:  ponzu sauce, shredded chicken, cooked shrimp, small cubes of soft tofu

Simmer the broth, garlic, ginger and kombu for 20 minutes;  remove and discard garlic, ginger and kombu.

While the broth is simmering, prepare vegetables and place in separate bowls for everyone to help themselves.  Cook noodles according to package directions;  drain and briefly rinse in cool water.

Divide noodles among bowls, ladle broth on top, and let everyone choose their additions.

Stir-Fried Soybeans with Garlic and Chile – from Gourmet magazine

These are incredibly addictive, and spicy;  I’ll admit my kids enjoyed plain edamame tonight while my husband and I ate this entire recipe ourselves!  This makes a wonderful appetizer or side dish.

  • 1 lb. frozen edamame in the shell
  • 2 TBS low-sodium soy sauce
  • 2 tsp oyster sauce
  • 1 tsp sesame oil
  • 1/4 tsp red pepper flakes
  • 2 tsp vegetable oil
  • 2 tsp minced fresh ginger
  • 2 tsp minced garlic

Cook edamame in boiled unsalted water for 5 minutes;  drain.

Combine soy sauce through red pepper flakes in a small bowl.

Heat a wok over medium-high heat.  Swirl in oil and then add the ginger and garlic, stir-frying until fragrant, about 15 seconds or so.

Add edamame and stir-fry until they start to brown in spots, about 3 – 4 minutes.

Add sauce and stir-fry until well-coated and the liquid has evaporated, about 1 minute.

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