Soba froid avec tofu et pois mange-tout

Ingredients for Chilled Soba with Tofu and Sugar Snap Peas

• 1 large dried shiitake mushroom

• 600ml d'eau

• 8 (1-inch) pieces kombu (dried kelp)

• 120ml soy sauce (preferably Japanese)

• 60 ml de mirin (vin de riz doux japonais)

• 45ml ponzu sauce (not containing dashi)

• 1 cuillère à soupe de sucre

• 1 cuillère à soupe d'huile de sésame asiatique

• 450g sugar snap peas, thinly sliced

• 275g baby spinach (16 cups)

• 450g dried soba noodles

• 1 (14- to 500g ) package silken tofu

• 160g thinly sliced spring onions, divided

• 2 tablespoons thin matchsticks of peeled ginger

Simmer mushroom in water in a small saucepan, covered, 15 minutes. Add kombu and barely simmer, covered, 5 minutes. Remove from heat and let stand, covered, 5 minutes. Strain through a fine-mesh sieve into a large glass measure, pressing on and discarding solids. Return 475ml liquid (add water if necessary) to saucepan. Add soy sauce, mirin, ponzu, sugar, and 1/4 teaspoons salt and bring to a boil, stirring until sugar has dissolved. Remove from heat. Stir in sesame oil, then cool in pan in a large ice bath.

Blanch sugar snaps in a large pot of unsalted boiling water until crisp-tender, about 2 minutes. Transfer with a slotted spoon to a large colander set in ice bath to stop cooking. Lift colander to drain. Transfer sugar snaps to a bowl. Meanwhile, return water to a boil. Blanch spinach until just wilted, about 30 seconds, then cool and drain in same manner. Squeeze out excess water. Add to sugar snaps.

Return water to a boil.

Add noodles and cook according to package directions, stirring occasionally, until tender. Drain in colander and rinse with cold water. Cool in ice bath until very cold (add more ice to water as necessary). Drain well.

Carefully drain tofu and pat dry. Cut into 3/4-inch cubes.

Whisk sauce, then pour 350ml sauce into a large bowl. Add noodles, sugar snaps, spinach, and half of spring onions and toss. Serve in shallow bowls, topped with tofu, remaining spring onions, and ginger. Drizzle with some of remaining sauce and serve remainder on the side.

Avertissement

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