Soba Noodle Soup with Vegetables

Soba (そば or 蕎麦 "buckwheat") are thin Japanese noodles made from buckwheat flour, usually gluten-free, but look for "100% buckwheat noodles" (十割そば /jūwari soba) [brands like: Eden Foods, King Soba, or Lotus Foods]

The noodles are eaten in cold salads (ざるサラダ zaru soba) or hot soups with mushrooms (きのこそば kinoko soba), meat (肉そば niku soba), or vegetables...

野菜そば

/yasai soba/

Severs 2

1 Tbs. (15 ml) soy sauce, gluten-free liquid aminos or tamari 

1 Tbs. (15 ml) sesame oil

3 Tbs. (18 g) chopped organic garlic

2 Tbs. (12 g) organic chopped ginger 

1/2 tsp. (1 g) dried red pepper flakes

4 sliced organic shiitake mushrooms

organic bok choy with leaves, chopped

4 cups (960 ml) organic vegetable stock

7 ounces (175 g) soba noodles, cooked and rinsed

1 organic baby bok choy, cut lengthwise into 6 pieces

diced organic onion

1/2 cup (65 g) organic green onions

3/4 cup (95 g) sliced diagonally organic carrots 

1/2 organic lime

1 tsp. (5 ml) rice vinegar or mirin

toasted sesame seeds

1 piece kelp (昆布 kombu) 10 g, 4x4 inches/10x10 cm soak in 3 cups (720 ml) of water for at least 30 minutes

i /long e/

一 /ichi/ 1. Place the sheet kelp and water into a saucepan. Bring to boil, remove the kelp.

二 /ni/ 2. In a soup pot on low heat, add the sesame oil and sauté the garlic, onions, and ginger about 2 minutes.

三 /san/ 3. Add the red pepper flakes and sauté for at least 3 minutes.

四 /shi/ 4. Stir in the mushrooms and cook for 2 minutes.

五 /go/ 5. Stir in 1/4 cup (60 ml) vegetable stock.

六 /roku/ 6. Add the tamari/soy sauce/liquid amino and simmer for a few minutes.

 七 /shichi/ 7. Add rest of the stock and the vegetables. Bring to a boil, cover, and simmer about 8 minutes.

 八 /hachi/ 8. In two bowls, add the noodles, vegetables, and kelp. 

 九 /kyuu/ 9. When the soup is warmed, pour into the bowls and sprinkle with sesame seeds.

 十 /juu/ 10.

We have a lot of soup recipes for you to try: https://veggiefernandezs.blogspot.com/search/label/soups

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Soba Noodle Salad

Some brands of  (gluten-free) buckwheat (蕎麦) Japanese flour noodles might have wheat flour as well. The noodles have a nutty flavor. Use chopsticks to pick up chunks of noodles and eat them without biting off any noodles. This salad has a lot of tasty ingredients.

蕎麦サラダ (Japanese)

/soba sarada/

Serves 6 六

Salad サラダ :

3/4 pounds (340 g) (GF) organic soba noodles, cooked according to the package

dash of Himalayan salt

4 organic eggs

1 organic carrot, cut into very long, thin strips

1 organic cucumber, cut into long, little thicker strips than the carrot

1/2 (60 g) organic daikon radish sprouts, cut off any fibers

organic mixed salad greens

organic cherry tomatoes, cut in half

1/4 pound (130 g) organic mung bean sprouts

Dressing ドレッシング /doresshingu/:

5 Tbs. (75 ml) organic rice vinegar

2 Tbs. (30 ml) mirin (substitute: 1/2 tsp/2,5 g sugar:1 Tbs./15 ml vinegar)

3 Tbs. (45 g) white sugar

3 Tbs. (30 ml) sesame oil and soy sauce (or gluten-free liquid aminos)

optional: gochujhan (sweet and spicy fermented chili paste) (substitute: hoisin sauce + sugar)

i /long e/

一 /ichi/ 1. After noodles been cooked, wash them in cold water. Drain and wash two more times. Drain in a colander.

二 /ni/ 2. Bring to a boil over high heat, 5 cups (1200 ml) water in a pan. Stir in the vinegar and salt.

三 /san/ 3. Reduce the heat, still slightly boiling. Use a spoon to lower eggs and cook for 7 minutes.

四 /shi/ 4. Transfer the eggs to a bowl of ice water.

五 /go/ 5. Crack the shells and let the eggs sit in the ice water for 3 minutes.

六 /roku/ 6. Whisk all the dressing ingredients. Set aside.

 七 /shichi/ 7. Cut the noodles in half with scissors.

 八 /hachi/ 8. Transfer to a serving bowl.

 九 /kyuu/ 9. Add half of the dressing. Toss in the vegetables. 

 十 /juu/ 10. Add the rest of the dressing. 

十一 Slice the eggs in half.

十二 Serve the salad in bowls, topped with to half-cut eggs.

いただきます 

/ētadakēmasu/

lit. I will humbly accept it

[said before eating]

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