Soba Noodles With Shiitakes, Broccoli and Tofu Recipe - NYT Cooking

Soba noodles are Japanese, not Chinese, but I love using them in Chinese stir-fries They have a wonderful nutty flavor, and buckwheat has a lot going for it nutritionally – it is a good source of manganese, copper and magnesium, and it is also high in phytonutrients To make a quick vegetable stock, simmer the shiitake mushroom stalks in a small amount of water for about 20 minutes.
Soba noodles are Japanese, not Chinese, but I love using them in Chinese stir-fries. They have a wonderful nutty flavor, and buckwheat has a lot going for it nutritionally – it is a good source of manganese, copper and magnesium, and it is also high in phytonutrients. To make a quick vegetable stock, simmer the shiitake mushroom stalks in a small amount of water for about 20 minutes.

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Soba Noodles With Shiitakes, Broccoli and Tofu Recipe - NYT Cooking

Soba Noodles Recipes - NYT Cooking

Soba Noodles With Shiitakes, Broccoli and Tofu Recipe - NYT Cooking

Soba Noodles Recipes - NYT Cooking

Soba Noodles With Shiitakes, Broccoli and Tofu Recipe - NYT Cooking

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Soba Noodles With Tofu, Shiitake Mushrooms and Broccoli Recipe - NYT Cooking