stephanie437 (stephanie437) wrote in vegancooking,
stephanie437
stephanie437
vegancooking

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soba stir-fry and a question

Since I had a little free time to cook today for the first time in weeks, I decided to try to replicate a favorite dish from Om cafe in Ferndale, MI. It's very easy to make, and pretty quick, and very tasty.


You need:
roughly half a pound soba noodles
tamari soy sauce
tofu
various veggies (I used broccoli, eggplant, pea pods, and onions)
ginger

Cook the noodles for about 6-8 minutes.

Lightly cover a large skillet with the soy sauce. Cook the tougher veggies (eggplant, zuccini, squash, carrots, onions) for about a minute. Then, add tofu and other veggies like broccoli, pea pods, or whatever else you can scrounge up! Lastly add the soba noodles and lightly sprinkle the top with ground ginger. Fry for a couple more minutes until the veggies look good. You can add more soy sauce as you go if it pleases you.

I ate it with cucumber slices, avocado, and sesame seeds. Yummy and filling!

My question: The cafe serves this dish with a ginger miso sauce. It has a jelly-like texture, maybe a little more watery. I have fresh ginger that I wanted to use with this recipe but wasn't sure how. Actually I guess I have two questions. First, any ideas on how to replicate the sauce? It's most likely white or yellow miso and I think I can taste some citrus, maybe orange. Second, how do I use fresh ginger in a stir-fry? How much would be good with a dish this size? Also (and I swear this is my last qustion!) should I store the ginger on the counter or in the fridge?
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