One of my favorite meals that I like to throw together while here in Japan is a big bowl of soba noodles. It’s perfect in every way! It’s healthy, cheap, quick, easy, vegan, and delicious. When it’s cold outside you can serve it in a hot soup. Or, when it’s warm out you can eat it zaru soba style with a small bowl of cold broth on the side, which you dip bite-size portions of the soba noodles into bit by bit as you eat them.
For breakfast, I enjoyed a bowl of hot soba noodles in a soy sauce-based soup. I added in some wakame seaweed and fluffy agedashi tofu, and topped off the dish with Japanese chili powder and slices of fresh green onion.
Looks good
Thanks! I find soba really comforting, and it gives me a lot of energy 🙂
I’ve recently been going down the Japanese breakfast route, but mostly just knocking together some miso soup with tofu and shimeji mushrooms, but I think I’m going to start to add in some Soba now!
Yeah for sure! And It’s definitely worth adding in the sliced up negi. It makes a world of difference 🙂
Do you make your own soy based soup? Do you know of an easy recipe maybe? I just returned from Japan and I’m now obsessed with all there different noodle broths… >_<
I do make my own broth. It’s not traditional at all, but it’s easy and tastes pretty great to me! What I do is if I happened to cook other vegetables that day or the day before, I keep that water. For example, the water left over from steaming veggies, boiling potatoes, or making a big hot pot of diced up daikon, carrots, shiitake, onions, etc. That water already has a lot of great flavor and nutrients, so I just add some soy sauce to that and use it as a simple and healthy soup for my soba noodles! If I don’t happen to have water from cooking veggies, I use a bit of vegetable soup stock (the “Better Than Bouillon” brand is my favorite) and then add some soy sauce to that. The most important part is to pick a good quality Japanese soy sauce that you like the flavor of. If I’m just making Chinese-style stir fried vegetables or something like that where I’m adding a bunch of other spices, I can use a cheaper soy sauce like Kikkoman. But, when the soy sauce is the main source of flavor like in this soba soup stock, I use one that I love the taste of. The standard way of preparing soba stock of home these days is to buy a powdered dashi pack or a bottle of “men-tsuyu” at the store, but these are loaded with MSG and other chemicals, so this is the way I always make my soba or udon soup!! I hope you give it a try 😀
Thanks! That sounds easy 🙂 I’m going to give it a try! Thanks 🙂
looks great
thanks 😀