Soba soba addicted
Specfically, I’m addicted to the way I’ve started making soba noodles recently. It’s simple and quick yet incredibly satisfying. Golden garlic, Yamasa soy sauce (yes, the brand is important), mirin and sesame oil are the key components of the saucey bit. Then you have to use bok choy or gai lan or something similar in flavour, preferably home grown and quite old so it’s fairly strong in flavour (old but fresh, if you know what I mean). It gives this a nice bitter tingle. A bit of cabbage for sweetness, and bean sprouts for crunch, and you’re set. Add either tofu or a white meat if you like, or keep it simple for a delicious vegan lunch. This is rich and packed with enough umami to satisfy anyone, but still refreshing and interesting.
- one inch thick bundle of soba
- large handful chopped bok choy (chop at 1″ intervals) – try to get very fresh stuff, mine came from the garden!
- two handfuls of sliced cabbage
- 4-5 cloves garlic, sliced thinly
- generous splash or two of Yamasa soy sauce
- little splash of mirin
- cooking oil
- drizzle of sesame oil