Chinese Big Bowl

Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

This is a popular dish at home and at Claire’s and it’s so much fun to prepare. It’s a cross between a soup and a stew and it has a healthful array of vegetables. Really, any and all of your favorites can go into it.

Ingredients

  • 1 8-ounce package soba noodles
  • 2 tablespoons sesame oil
  • 4 scallions, white part and 4 inches green, cut into thin slices
  • 2 shallots, peeled and finely chopped
  • 1 large clove garlic, finely chopped
  • 2 small zucchini, diced
  • 1 sweet potato, peeled and diced
  • 1 2-inch piece fresh ginger, peeled and thinly sliced
  • 2 large stalks broccoli, stems separated from florets; stems diagonally cut into ¼-inch slices and florets cut into small pieces
  • Sea salt and pepper
  • ½ teaspoon crushed red pepper flakes, or more, to taste
  • 3 tablespoons tamari sauce
  • 1 pound soft tofu, drained and cut into small cubes
  • 7 ounces baby organic spinach
  • ¼ cup sweet miso, whisked into 2 cups warm water
  • 3 tablespoons organic flax oil

Method

  1. Cook the soba noodles according to package directions. Before draining, set a colander into a large bowl in your sink. Drain the soba noodles, reserving the liquid. Set the reserved liquid aside. Rinse the soba noodles while in the colander, then drain them right into the sink—you don’t need to reserve this water. Set aside the cooked noodles and the reserved cooking liquid separately.
  2. Heat the sesame oil in a large pot over medium heat. Add the scallions, shallots, garlic, zucchini, sweet potato, ginger, and the stems from the broccoli. Sprinkle lightly with salt and pepper and the red pepper flakes. Stir well to combine. Cook for 5 minutes, stirring occasionally, until the scallions soften. Add the tamari sauce and 6 cups of the reserved cooking liquid. Stir well to combine. Cover and bring to a boil. Cook at a low-medium boil, stirring occasionally for about 8 minutes until the potatoes are tender-soft.
  3. Stir in the broccoli florets, tofu, and baby spinach. Stir well to combine. Cook for 2-3 minutes, stirring occasionally, until the broccoli florets are crisp-tender. Turn off the heat. Stir in the miso-water mixture, the flax oil, and the cooked soba noodles, mixing well to combine. Taste for seasonings.