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Sobaya

Recipes

Soba with Tofu, Mushrooms & Wakame
Noodles and Broth with Stir Fried Vegetables
Pasta Presto
Noodles and Broth
Pasta Mushroom Stir Fry
Chilled Udon Noodles with Peanut Sauce
Pasta 'à l'Italienne'




pict veggies
Soba with Tofu, Mushrooms & Wakame
4 servings
  • 8 oz any Sobaya Soba
  • 2 TBSP Eden Extra Virgin Olive Oil
  • 1 lb organic extra firm tofu, cut into 1" cubes and patted dry
  • 3 cups button, or any fresh, mushrooms, thinly sliced
  • 1 ½ tsp fresh ginger root, finely minced

Cook soba as package directs, rinse, drain and set aside. Place the wakame in a small bowl, cover with cold water and soak 5 minutes. Remove, drain and set aside. Pat the tofu dry with paper towels. Heat the oil in a large skillet over a high flame until hot but not smoking. Add the tofu and stir fry until golden, about 7 to 10 minutes. Remove the tofu and drain on paper towels. Reduce the heat and sauté the mushrooms for 5 to 7 minutes until browned. Return the tofu to the skillet, add the ginger and sauté 1 minute. Add the vegetable stock and bring to a boil. Reduce the flame to low, add the wakame and shoyu. Simmer 2 minutes. Place the soba in individual serving bowls and ladle and equal amount of the tofu, mushrooms and broth over each serving. Garnish with scallions and nori.

Per Serving: 443 Calories, 19g Fat (38% calories from fat), 24g Protein, 43g Carbohydrate, 3g Fiber, 0mg Cholesterol, 640mg Sodium

Noodles and Broth with Stir Fried Vegetables
4 servings
  • 1 tsp Eden Wasabi Powder, mixed with 1 tsp hot water
  • ¼ cup sliced scallions, for garnish
Broth:

Cook soba as package directs, rinse, drain and set aside. To prepare the broth, place the kombu, water and shiitake in a medium saucepan. Cover and bring to a boil. Reduce the flame to medium-low and simmer 5 minutes. Remove the kombu and discard. Cook for another 5 to 7 minutes.

While the broth is simmering, heat the oils in a wok or large skillet and add the fresh shiitake. Stir-fry for 1 minute. Add 1 1/2 tsp. shoyu and fry 1 minute. Add the cabbage and fry 2 to 3 minutes. Remove and place in a bowl.

Reduce the flame under the broth to low and season it with 2 1/2 Tbsp. shoyu and mirin. Simmer 1 minute. Place the soba in 4 soup bowls. Top with an equal amount of stir-fried vegetables and ladle the broth over each serving. Garnish with an equal portion of daikon, nori slivers, chopped ginger and scallions. Pass the wasabi paste to each person to flavor his or her broth as desired since wasabi is quite hot.

Per Serving: 337 Calories, 7g Fat (17% calories from fat), 17g Protein, 60g Carbohydrate, 13g Fiber, 0mg Cholesterol, 944mg Sodium

Pasta Presto
4 Servings

Cook pasta as package directs, rinse and drain. Toss with oil and shoyu. Serve garnished with scallions and nori.

Per Serving: 266 Calories, 7g Fat (24% calories from fat), 9g Protein, 41g Carbohydrate, 3g Fiber, 0mg Cholesterol, 326mg Sodium

Noodles and Broth
4 Servings

Cook pasta as package directs, rinse and drain. Place kombu, shiitake and water in a medium pot, cover, bring to a boil and reduce flame to medium-low. Simmer 5 minutes and remove kombu. Turn flame to low, add shoyu and simmer uncovered for 2 minutes. Place noodles in serving bowls, ladle broth over and garnish with scallions.

Per Serving: 222 Calories, 1g Fat (5% calories from fat), 11g Protein, 49g Carbohydrate, 9g Fiber, 0mg Cholesterol, 496mg Sodium

Pasta Mushroom Stir Fry
4 Servings
  • 1 pound button mushrooms, or any fresh mushrooms, quartered
  • 1 ½ TBSP Eden Shoyu Soy Sauce, or to taste
  • ½ cup chopped green onions

Cook pasta as package directs, rinse and drain. Heat oil and sauté garlic for 1 minute. Add the mushrooms, half the shoyu and sauté 4 minutes. Add cooked pasta and remaining shoyu. sauté for 5 to 7 minutes or until hot. Add scallions and more shoyu if desired. Toss to mix and sauté for another 1 to 2 minutes. Serve.

Per Serving: 292 Calories, 7g Fat (23% calories from fat), 12g Protein, 45g Carbohydrate, 5g Fiber, 0mg Cholesterol, 462mg Sodium

Chilled Udon Noodles with Peanut Sauce
4 Servings
  • 8 oz any Sobaya Udon, Soba, or Somen
  • 2 cloves garlic, minced
  • 1 TBSP fresh ginger root, peeled, and grated
  • ½ cup scallions, chopped
  • 2 TBSP organic unsalted peanut butter

Cook pasta as package directs. While the pasta is cooking, place all remaining ingredients in a blender or food processor and pulse until smooth. Pour sauce into a large bowl. When the udon is done, drain, rinse well under cold water and drain again. Place udon in the bowl and toss to evenly coat with sauce. Cover and refrigerate until chilled, 1 to 2 hours. Toss again before serving.

Per Serving: 331 Calories, 12g Fat (32% calories from fat), 13g Protein, 45g Carbohydrate, 4g Fiber, 0mg Cholesterol, 169mg Sodium

Pasta 'à l'Italienne'
8 Servings

To prepare the sauce, heat oil in a medium saucepan and sauté the onions for 1 to 2 minutes. Add the carrots and bell pepper. Sauté for 3 minutes. Add all remaining ingredients except the shoyu. Cover and simmer 15 to 20 minutes. Add shoyu and simmer 5 minutes.

While the sauce is cooking, prepare the udon as package directs. Rinse, drain and serve with sauce ladle over each serving.

Per Serving: 329 Calories, 7g Fat (18% calories from fat), 12g Protein, 57g Carbohydrate, 9g Fiber, 0mg Cholesterol, 396mg Sodium

 

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SOBAYA - Eden Foods, Inc

JAPANESE-STYLE PASTA

701 Tecumseh Road
Clinton, Michigan 49236, USA
Tél.: +1 888 424-3336
Fax: +1 517 456-6075

[email protected]

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