In these vegetarian rolls, shredded cabbage adds cancer-fighting betacarotene; nori—sheets of dried seaweed—supplies calcium, magnesium, and iron; and shiitakes boost the immune system, thanks to the active compound lentinan. Look for soba noodles and nori in the Asian foods section of your grocery store.

　　

Ingredients

serves 6

　　12 dried shiitake mushrooms (1 to 2 ounces)

　　1 1/2 cups hot water

　　2 teaspoons fresh lime juice

　　2 tablespoons low-sodium tamari soy sauce

　　2 tablespoons plus 1 teaspoon finely chopped cilantro

　　Coarse salt

　　4 ounces soba noodles (preferably 100 percent buckwheat)

　　1/2 teaspoon toasted sesame oil

　　1 tablespoon neutral-tasting oil, such as canola or safflower

　　2 large shallots, thinly sliced

　　4 garlic cloves, minced

　　2 tablespoons minced peeled fresh ginger

　　5 cups finely shredded savoy cabbage (from about 1/2 head)

　　4 scallions, trimmed (3 thinly sliced crosswise on the diagonal; 1 julienned for sauce)

　　6 nori sheets

　　

Step 1

Place dried mushrooms in a bowl and add the hot water. Set a small bowl or plate on top of mushrooms to keep them submerged. Let stand until mushrooms are soft, about 20 minutes. Remove mushrooms with a slotted spoon, and cut into 1/4-inch strips. Pass soaking liquid through a sieve into another bowl; reserve liquid.

　　

Step 2

To make the dipping sauce, stir together 1 cup reserved liquid, the lime juice, 1 teaspoon each tamari and cilantro, and a pinch of salt.

　　

Step 3

Bring a medium pot of water to a boil. Cook noodles according to package instructions. Drain in a colander. Rinse with cold water; drain again. Transfer to a bowl; toss with sesame oil and remaining 2 tablespoons cilantro.

　　

Step 4

Heat the canola oil in a large skillet over medium-high. Stir in shallots, garlic, and ginger. Cook, stirring occasionally, until shallots begin to brown, about 2 minutes (if the shallots begin to stick to pan, stir in 1 tablespoon reserved liquid). Add cabbage, and toss to combine. Reduce heat to medium. Cook, stirring occasionally, until cabbage wilts slightly, about 2 minutes. Stir in mushrooms, 1/4 cup reserved soaking liquid, and remaining 1 tablespoon plus 2 teaspoons tamari. Cover, and cook, stirring occasionally, until cabbage is tender, about 7 minutes. Stir in sliced scallions. Remove from heat.

　　

Step 5

Using tongs, pass each nori sheet over the medium- hot flame of a gas burner, turning, until fragrant and crisp, about three times on each side. (Alternatively, toast sheets directly over a medium-hot electric-burner for 30 seconds to 1 minute each, flipping once.)

　　

Step 6

Forming one roll at a time, and dividing filling evenly, place noodles along one edge of the nori, leaving a 1-inch border; top with cabbage mixture. Starting at the side with the filling, roll up sheet, enclosing filling. Slice rolls in half on the diagonal. Garnish dipping sauce with julienned scallion, and serve.

　　

Nutrition Information

Step 7

(Per Serving)

　　

Step 8

Calories: 151g

　　

Step 9

Saturated: 3g

　　

Step 10

Unsaturated Fat: 2.5g

　　

Step 11

Cholesterol: 0mg

　　

Step 12

Carbohydrates: 28g

　　

Step 13

Protein: 6.4g

　　

Step 14

Sodium: 461mg

　　

Step 15

Fiber: 3.6g

　　Power Foods