Tuna Teriyaki with a Soba-Egg Noodle Bowl

Tonight I jumped into some Asian food, serving up a classic as well as venturing into unknown territory. The classic, of course, was a nice Tuna Teriyaki. And no, this does NOT mean taking some store bought teriyaki sauce and pouring it over some fish. It's nearly that easy, but you'll mix up your own Teriyaki sauce first which makes it far more fun (and hopefully more delicious.)

To go with the fish, I cooked my first soba noodle bowl. Soba noodles are made from buckwheat and look very much like thicker, slightly shorter spaghetti. The buckwheat also makes them look a bit like whole wheat noodles. Here they are served in a mushroom broth with egg, green onion, onions, and mushrooms. I love mushrooms. In fact, if you have the time, start googling mushroom dashi and you can prepare your own broth! But, if you are pressed for time you can simply go the route I outline below and use an existing (low sodium) mushroom broth. If you make your own, please share the recipe in the comments below.

Difficulty: easy
Time: 1 hr
Cost: $18.80



Tuna Teriyaki
Time: 45 min

Ingredients:
1/4 c soy sauce (low sodium)
2 tbsp honey
2 tbsp Mirin (sweet rice wine)
1 tsp ginger, diced
1 garlic clove (minced)
1 lb Tuna

Ready for this easy recipe? Simply mix together the soy sauce, honey, mirin, ginger, and garlic. Whisk until well combined.

Put the tuna into a plastic bag and add the marinade. Swish the tuna around a bit to get it evenly coated. Refrigerate for 30 minutes, flipping halfway through.

When the 30 minutes is almost up, get a grill heating. (In my case, Foreman grill!) Put the tuna on the grill and pour the marinade over it. Grill for 6-8 minutes or until cooked to your desired degree. Enjoy.

Soba-Egg Noodle Bowl
Time: 40 min

Ingredients:
1 tbsp canola oil
1 c corn kernels (no salt or butter added)
2 eggs
1/2 c egg beaters (equivalent to two eggs)
1 c onion, diced
1 c shiitake mushrooms, diced
5 c mushroom broth, no salt added
1 c spinach, torn
2 tbsp soy sauce
1 tbsp Mirin (sweet rice wine)
8 oz Soba noodles (cooked)
1/4 c green onions, diced

First, you'll need to make the egg section, then the rest of the broth and combine together in a delicious noodle-egg soup! Ready?

Heat 2 tsp of canola oil in a small pan over medium high heat. Whisk the eggs, egg beaters, and corn in a small bowl until well combined. When the oil is hot in the pan, add the egg mixture.

Loosen the omelet with s spatula and tilt the pan back and forth to let the excess egg on top run to the sides and cook properly. Flip the omelet and continue cooking. (Hint: since you'll be cutting it up anyway, you can slice it in half or quarters with your spatula to flip it more easily.)

Cook until the egg is set, then remove from the pan. Let the omelet cool until you can touch it and then cut it into 1" squares.

Now get the other tsp of oil heating in a large pot over medium-high heat. Swirl to coat and let the oil heat. Add the onions and mushrooms. Saute for 5-6 minutes, stirring just enough to keep from burning.

Pour in the mushroom broth, spinach, soy sauce, Mirin, and Soba noodles. Stir well to make sure everything is well combined. Turn the heat down to a simmer and simmer for 5-6 minutes. The spinach should be wilted by then.

Remove from heat and add the egg and green onions. Stir to combine and serve immediately.