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.