Spring Soba Bowl with Fava Bean Mash Won Tons

These recipes have many steps but make for a great spring dinner and a fun day in the kitchen.

I would do the Fava Bean Won Ton first.

Good luck not eating them all while you make the Soba Bowl. 


Print the recipe here.

Fava Bean Mash Pockets

Ingredients

  • 2 cups Fava beans (approximately 2 pounds of whole pods)

  • 1 tablespoon ghee or sesame oil

  • 1 medium spring onion, thinly sliced

  • 1/4 teaspoon salt

  • 1 tablespoon vegan cream cheese, I use cashew cream cheese

  • extra virgin olive oil

  • won ton wrappers

DIRECTIONS

  • Open the Fava bean pods to remove the beans inside.

  • Bring 4 cups of lightly salted water to boil.

  • Add the beans

  • Cook until tender when poked with a knife

  • About 3-4 minutes, depending on the size of the beans 

  • Plunge beans into ice bath to stop cooking and lock in color.

  • When cooled, pop the inner bean from the whiteish skin.

  • The skin is edible, but it is bitter, and can be difficult for some to digest.

  • You know me and the digestion thing, plus the dish is just better without it.

  • Sauté the sliced green onion in the ghee or oil.

  • Add salt, cook until tender.

  • Place the Fava beans and onions in a bowl.

  • Mash the mixture with a fork.

  • Add cream cheese and continue to mash until a medium creamy mixture is formed. 

  • Adding a little olive oil can help if it seems too dry.

  • Lightly oil a sheet pan and preheat your oven to 350 degrees.

  • Have a small bowl of water close by to help to seal the wontons.

  • Place a small spoon of the mash (about the size of a small marble) in the center of a wonton. 

  • Fold one tip of the wonton over to the opposite side forming a triangle.

  • Lightly wet your fingers to seal the open edge of the pocket.

  • Gently press to seal closed

  • Continue until you have run out of mash.

  • Brush the top of the pockets with a small amount of melted ghee or sesame oil

  • Bake until toasted and lightly golden on top, about 10-12 minutes.


Soba Bowl

INGREDIENTS

  • 6oz Shitake mushrooms, cleaned and sliced

  • 2 tablespoons of ghee or sesame oil divided 

  • 1/2 teaspoon fennel powder

  • 1/2 teaspoon cinnamon powder

  • 1/2 teaspoon ground star anise

  • 1/4 teaspoon ground black pepper

  • 1/4 teaspoon ground clove

  • 8 cups purified water

  • 2 cloves of garlic minced

  • 2 inches fresh ginger minced

  • 1/2 cup sliced carrots 

  • 24 small asparagus 

  • 2 cup thinly sliced kale

  • 1 medium spring onion sliced

  • 2 cups broccoli florets 

  • 2 cup snap peas

  • 1 package soba noodles

  • 4 soft boiled eggs

  • 1 teaspoon sesame seeds toasted

DIRECTIONS

  • In a thick bottomed sauce pot heat 1 tablespoon of ghee or sesame oil.

  • Add the spices and sauté to open up.

  • Once the aroma is released add the mushrooms.

  • Toss to coat with the spices and oil. 

  • Cook for 3-4 minutes.

  •  Add 8 cups of purified water. Bring to a boil then reduce to 6 cups.

  • While the mushroom broth is on cook the veggies in a hot sauté pan.

  • Add the minced ginger, spring onion, and garlic to soften.

  • Add the carrots, kale, asparagus, broccoli, and snap peas. Toss to coat.

  • Add a splash of water and reduce to simmer.

  • Stir every few minutes so the vegetables cook evenly. 

  • In a second sauce pot bring 6 cups of water to boil.

  • Add the eggs carefully as to not crack the shell. I like to lower them in with a ladle.

  • Set your timer for 7 minutes. Plunge in ice bath when finished.

  • Once the mushroom broth has reduced to 6 cups bring it back up to a full boil.

  • Add your soba noodles.

  • Brands differ please follow the time instructions on the noodles you have.

  • Heat a small sauté pan.

  • Add 2 teaspoons sesame seeds

  • Quickly dry toast until aromatic.

  • Add the vegetables to the pot with the mushroom broth soba mixture.

  • Combine to coat.

  • Using a ladle and tongs divide the goodness between several bowls.

  • Top with peeled and sliced eggs.

  • Finish with roasted sesame seeds

  • Take a breath and observe your masterpiece then mindfully enjoy.

Print the recipe here.

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Coconut Pudding with Edible Flowers and Toasted Coconut

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Asparagus Leek Tarragon Soup with Edible Flowers