I happen to love soba noodles; soba noodles are buckwheat noodles. They are commonly eaten in Japanese cuisine. Soba noodles are a great choice for people who are gluten intolerant, as they are gluten free. They are packed with protein, with ~6g in 1 cup. They are also low in fat, and contain manganese, a mineral used by many enzymes in the body.
So, what the heck do you do with soba noodles? Well, most commonly, the noodles are used in soups, with thin broths and some veggies. The noodles can also be used to make flavorful salads, such as Asian pasta salad with Asian style veggies and dressings.
Today, I'm going to highlight a Ginger Garlic broth with the Soba Noodles. The recipe comes from Health Magazine, and of course, I've made a couple changes. One change I made is that I used mushroom broth instead of veggie broth. Mushroom broth has a hearty, earthy flavor that pairs well with the soba noodles. I also added in a jalapeno to spice things up a bit and a squeeze of lime juice to brighten the flavors.
The dish starts out with a saute of ginger and garlic:
After the ginger and garlic become fragrant, the broth is added, along with soy sauce, Thai fish sauce, rice wine vinegar, a few dashes of Tabasco and some tomato paste.
After the broth comes to a boil, it is then reduced to a simmer and the veggies are added. So, the possibilities are endless here, as to what veggies to add. I added shredded cabbage and carrot, and let them simmer for a few minutes:
The soba noodles are cooked separately. The noodles cook up in 7-8 minutes. You have to be careful to not overcook the noodles, as they turn to mush when overcooked. I'd even say under cook slightly to be safe. I undercooked the noodles a bit, for I knew that the hot broth was going to be poured over the noodles, and could cook them a bit more. Here's a pic of the cooked noodles:
I finished the dish with minced jalapeno, chopped, roasted peanuts, chopped cilantro and a squeeze of lime juice:
Feel free to email me with any questions!