Still the basic idea was a good one, so a week later, I tried again. This time I used spinach in place of the broccoli rabe, subbed in portobellos for half the shiitakes, and changed all the proportions in the broth. And this time the result was an actual, edible meal. Recipe below:
SOBA NOODLE BOWLS
• Soba Noodles (8 oz)
• 10 oz spinach, coarsely chopped
• 2 cups mushrooms (potobello/shitake) chopped
• 5 scallions, chopped
• ½ inch piece of ginger, minced
• 4 cloves garlic, minced
• Juice of half a lime
• 2 tbs soy sauce
• ½ cup of wine
• 2 tbs peanut oil
Cook the soba noodles according to package directions.
Heat the oil in a large pot or Dutch oven. Sauté the scallions until tender. Add the garlic and ginger, and sauté until lightly browned and aromatic. Add the lime juice, soy sauce, and mushrooms, cook until the mushrooms are tender. Add the wine and spinach, cover the pot, and steam until the spinach is wilted, stirring occasionally.
Toss the noodles with the vegetable mixture, and serve with hot sauce (Vietnamese chili garlic sauce) and lime wedges.