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SOBA NOODLES IN BROTH

Ingredients for 4 people

200 g soba noodles
2 shiitake mushrooms, soaked and stems removed, thinly sliced.
5 cm Kombu seaweed
4 cups water
2-3 tbsp shoyu

Legenda

qb = quanto basta
Cc = cucchiaio
cc = cucchiaino
pz = pizzico

Suggestion

One of the simplest and most delicious ways of discovering buckwheat and adding it to your diet is with oriental noodles made from buckwheat - soba. Soba is widely available and typically contains one part buckwheat and one part bran. It is already salted and extremely quick to cook (4 minutes). Soba can be used in numerous ways, a little like Italian pasta, but is typically used in one of two ways.

Preparation

Cook the soba in unsalted water for 4 minutes (watch out for the foam when it boils). For the broth, bring the water to the boil with the kombu and the shiitake mushrooms. Add the shoyu and continue to cook over a low heat for 3-5 minutes. Pour the broth over the noodles and garnish with spring onion, nori seaweed or parsley. Grated ginger and cooked vegetables can be added to the broth, also tofu or tempeh which have been cooked separately.

Recipe taken from “Cucina che cura” by Martin Halsey - La Sana Gola school of natural cooking, recognised by the Lombardy Region.

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