Choi with Soba Noodles

Choi with Soba Noodles
Based on a recipe from Fields of Greens
By Annie Somerville

1/2 lb fresh shitake mushrooms
1-2 med heads of bok choi
12 oz thin dried buckwheat or soba noodles
2 Tbs light vegetable or peanut oil
4 garlic cloves or green garlic, finely chopped
2 Tbs grated fresh ginger (or more!)
1-2 jalapeno chilies, cut in half lengthwise and thinly sliced
2-3 onion or shallot scapes, thinly slice on diagonal
2 Tbs dark sesame oil
2 Tbs mirin (sweet cooking sake)
5 Tbs soy sauce
¼ cup coarse chopped cilantro
2 tsp sesame seeds, toasted
 

• Set a large pot of water on the stove to boil. Remove the mushroom stems and cut the caps into 1/2-inch slices. (The stems can be saved for stock). Slice the stems of the choi diagonally about 3/4 inch thick, and slice the leaves into 2-inch-wide ribbons.
• When the water boils, add the noodles and cook as directed (usually about 8-10 min) While the pasta is cooking, Sauté the mushrooms & 1/4t salt over med heat in oil in a large wok for 5 min, then add the ginger, garlic, chilies, and bok choi and saute for 2 min.
• Drain the pasta in a colander when it is just al dente.  Reduce the heat under the veggies and add onion scapes, sesame oil, mirin and soy sauce. Quickly add the noodles, taking care not to overcook the choi.  Remove from heat, toss the noodles with the vegetables and cilantro, and season with salt to taste. Sprinkle with toasted sesame seeds and serve. Great for a picnic or farm crew lunch – just allow it to come to room temp, mix well, adjust the seasonings if needed and enjoy!

1-2/3 cups fresh or frozen corn kernels
3/4 lime, zest and juice
1 tablespoon plus 2 tsp. corn oil
3/4 large yellow onion, peeled and minced
3-1/4 cups chicken stock, preferably homemade
1-2/3 cups russet potatoes, peeled, diced
3/4 teaspoon chili powder
1/2 teaspoon crushed red pepper
3/4 teaspoon ground cumin
3/4 Anaheim or other mild green chile pepper, stem and pith removed, seeded and chopped
3/4 red bell pepper, stem and pith removed, seeded and chopped
2/3 cup plus 2 Tbs. heavy cream
1/3 cup plus 1 Tbs. fresh cilantro, chopped
4 sprigs cilantro or parsley, for garnish
1/2 teaspoon. Kosher salt
1/3 cup plus 1 tablespoon salsa, for garnish

Directions:
In a mixing bowl, squeeze lime juice over corn and mix in zest with a spoon. Set aside. In a large saucepan over medium heat, cook oil and onion until the onion is translucent and softened. Add stock, potato, chili powder, red pepper flakes, and cumin and bring to a boil. Turn heat down to medium low, cover, and cook until potatoes are just soft. Add Anaheim and red bell pepper and cook another 5-6 minutes, uncovered until potatoes are very soft. Add corn and cream, and continue to cook uncovered, until soup thickens. Add cilantro and simmer a few more minutes. Taste to correct seasoning with salt if necessary.

To serve: Ladle into warmed bowls, garnish with a cilantro sprig and a dollop of salsa on each serving, and serve immediately.