Japanese Soba in Soy Broth

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Japanese Soba in Soy Broth

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Ingredients

Adjust Servings:
2 sheets Kombu (Dried Kelp)
2 cups Water
4 ounces Soba (Japanese buckwheat noodles)
2 cloves Garlic Crushed
1-inch Ginger Thinly sliced
1/4 cup Soy Sauce
1 tablespoon Shiro Miso (White fermented soybean paste)
1/4 White Raddish Cut into very thin round slices
1 stalk Scallion Thinly sliced
1 tablespoon Toasted Sesame Seeds

Nutritional information

Calories
Protein
Fat
Sugar
Sodium
Carbs

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Cuisine:

Buckwheat flour noodles are a healthier alternative to ramen or pasta, here served in a soy broth

  • 40 min
  • Serves 2
  • Easy

Ingredients

Directions

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Made from 100% buckwheat flour, soba noodles are a healthier alternative to pasta or ramen. It is gluten-free, high in protein, high in soluble fiber, low in fat, and a good source of manganese (promotes bone health and glucose metabolism) and thiamin (for energy metabolism).

Steps

1
Done

In a medium pot, soak kombu in water for 30 minutes.

2
Done

While kombu is soaking in water, cook soba according to package instructions and set aside for serving. Right before serving, rinse under cold water if the noodles are sticking together.

3
Done

Discard seaweed from pot of water. Bring remaining water to a boil, then turn heat to medium. Add garlic, ginger, soy sauce and shiro miso.

4
Done

Add noodles to serving bowls and top with raddish, scallions and toasted sesame seeds. Pour broth into bowls and serve!  The noodles can also be served with broth on the side for dipping (typically cold).

Rebecca Chan

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