Roasted Red Bell Pepper Sesame Soba Noodle Soup

Recipe: 2 to 4 servings.

Broth

4 Red Bell Peppers – roasted – deseeded – destemmed – pureed
1/2 White Onion
3 Garlic Cloves
1/4 Cup Dry White Wine
4 Cups Filtered Water
1/2 Cup + 3 Tablespoons Toasted Sesame Oil
1/4 Cup Brown Rice Vinegar
1/3 Cup Tamari Sauce
1 Tablespoon Sea Salt
1/2 Teaspoon Ginger – peeled – microplaned
1 – 2 Serrano Chilis – optional

Shiitake Mushrooms

1 Tablespoon Extra Virgin Olive Oil
1 Shallots – about 1 tablespoon – minced
1 Cloves Garlic – minced
2 Cups Shiitake – thinly sliced

The Rest – You can add or subtract any vegetable you want.

1 Cup Basil – whole or roughly chopped
1/2 Cup Fresh Cilantro – whole or roughly chopped
1/2 Cup Fresh Green Onion – thinly sliced
1/2 Cup Fresh Red Cabbage – minced
1 Red Bell Pepper – cut into thin strips
Scallion Micro Sprouts – or your choice
Black Sesame Seeds
Lime Wedges
1 Package Soba Noodles

Other garnish ideas

Radish
Carrots
Avocado

Instructions

Roasted pepper sesame sauce:

Roast peppers on the stovetop at medium-high heat. A gas stove is best but it will also work on electric.

Char peppers on all sides turning with tongs. When good and charred, steam for 10 minutes in a covered dish or a paper bag rolled shut so the steam won’t escape.

Take a paper towel and rub off the char. It’s ok to leave a little of the char. Slice in half and remove the seeds and stems. Cut the peppers into smaller pieces and mix with toasted sesame oil, brown rice vinegar, tamari sauce, sea salt, Serrano chilis and ginger and puree with an immersion blender or a food processor. Set aside.

Add the onions to a large pot or Dutch oven with the olive oil and saute on medium-low heat for 5 minutes, add the garlic and continue cooking for 5 – 7 more minutes until the garlic starts to brown. Add the white wine and cook until wine is reduced and syrupy. Add the sauce to the onions and blend with an immersion blender or dump everything in batches into a food processor and puree all together. Set aside.

Broth – Mushrooms

Wash and cut the stems off the mushrooms and set aside in a bowl.
Put the 4 cups of water and mushroom stems in a medium saucepan and bring to a boil.

Reduce heat to low and simmer for 30 minutes.

While stem broth is cooking, thinly slice mushroom tops and set aside in a bowl.

When stem broth is done, remove from heat and strain into red pepper sauce. Discard stems. Set aside until you start the noodles.

Next mince shallots, add to a sauté pan on medium heat, saute with 2 tablespoons of sesame oil until soft and golden. Make sure to stir frequently (about 6 – 8 minutes).

Add mushrooms and sprinkle lightly with salt, stir until moisture is gone. (about 15 to 20 minutes) Make sure to stir.

Add the minced garlic to the mushrooms in about 10 minutes after mushrooms are halfway cooked.

Veggies

While mushrooms are cooking prep the green onions, cabbage, bell pepper, basil, cilantro.

Noodles and Serving

Heat up the red pepper broth on medium heat and cook the soba noodle according to package instructions. Place the noodles into 4 bowls top with veggies of your choice and with the red pepper broth.

Serve with cilantro, basil, sesame seeds and a lime wedge.

From cali-zona.com