4 Best Soba (Buckwheat Noodle) Recipes - Tempura Soba / Kitsune Soba / Egg Soba / Soba Salad
Making authentic soba noodles at home is EASY! Here are the best 4 soba recipes you can easily try from today:)
#SobaRecipe #BuckwheatNoodleRecipe #TempuraSoba
Recipe:
My tools & seasonings:
■Mentsuyu (Noodle soup base)
Ingredients [for 1 serving]
・0.8 cup (200ml) Dashi soup stock (Kombu/Bonito/Shiitake)
・1.5 tbsp (25ml) Soy sauce
・1.5 tbsp (25ml) Mirin
・1.5 tsp Sugar
======================
■4 Soba Recipes
1. Soba with Prawn (Shrimp) Tempura
Ingredients [for 1 serving]
・2.6 oz (75g) Soba (Buckwheat noodle)
・1 cup (250ml) Mentsuyu (Noodle soup base)
・0.5 cup (120ml) Water
・2 Prawn
・1 tbsp Flour
Tempura batter
・1.7 oz (50g) Flour
・0.3 cup (70ml) Cold water
・1/2 Beaten egg
・Minced green onion
・Slices of kamaboko (Boiled fish paste)
======================
2. Soba with Deep-fried Tofu (Kitsune Soba)
Ingredients [for 1 serving]
・2.6 oz (75g) Soba (Buckwheat noodle)
・1 cup (250ml) Mentsuyu (Noodle soup base)
・0.5 cup (120ml) Water
Kitsune
・1 sheet of Thin deep-fried tofu
・0.4 cup (100ml) Dashi soup stock
・1 tbsp Sugar
・1 tbsp Sake
・1/2 tbsp Soy sauce
・1/2 tbsp Mirin
・Minced green onion
・Slices of kamaboko (Boiled fish paste)
======================
3. Soba with Egg and Tempura Crisps
Ingredients [for 1 serving]
・2.6 oz (75g) Soba (Buckwheat noodle)
・1 cup (250ml) Mentsuyu (Noodle soup base)
・0.5 cup (120ml) Water
・1 Egg
・2 tbsp Tempura crisps (Tenkasu)
・2 tsp Dried wakame seaweed
・1 oz (30g) Spinach or Komatsuna
・Minced green onion
・Slices of Naruto (Boiled fish paste)
======================
4. Soba Salad
Ingredients [for 1 serving]
・2.6 oz (75g) Soba (Buckwheat noodle)
・1.5 tbsp Peanut butter*
・1.5 tsp Soy sauce
・1.5 tsp Vinegar
・1.5 tsp Sesame oil
・1.5 tsp Honey
・1 tsp Lemon juice
・1 oz (30g) Cucumber
・1 oz (30g) Tomato
・1 oz (30g) Cabbage
・1 Boiled egg
・Lettuce leaf
How a Korean family ate Japanese noodles
Cold Soba Noodles Dipping Sauce (5 Minutes!!)
#shorts #easyrecipe #noodles
FRESH SUMMER BITES | Soba in Cucumber Cups
WELCOME TO MY SUMMER BITES SERIES!
Summer get-togethers are a recipe for a good time. Let's enjoy endless sunsets while fulfilling our crave-able fresh bites!
R E C I P E
-
2 large cucumbers
4 ounces soba / bucketwheat noodles
2 tablespoons rice vinegar
1 1/2 tablespoons soy sauce
2 tablespoons soba dipping sauce
1 tablespoon sesame oil
2 tablespoon nano shoots or 3 green onions thinly sliced
2 tablespoon pink and white kamaboko crab stick
or imitation crab , cut into small bits
chili oil for drizzle
salt to taste
Peel the cucumbers. Cut into rounds 1 inch thick. Using a teaspoon or a melon baller to scoop out and hollow out the walls to create a cup. Make sure it is round enough to stuff soba noodles in.
Bring a pot of water to a simmer and cook the soba noodles 6 to 8 minutes. Drain and rinse the noodles under cool water. Transfer to separate bowl.
Mix together the rice vinegar, soy sauce, soba sauce and sesame oil in a small bowl. Pour half the sauce over the noodles. Add the nano shoots or green onions to the noodles - save few for garnishing, and gently toss the noodles to coat them with the sauce. Be careful, soba noodles can be fragile!
Pack each cucumber cup with noodles, twirling them slightly to help them settle in the cup. Pour leftover sauce or soba dipping sauce over the noodles in each cup and sprinkle the tops with more nano shoots and crab stick for that summer color pop!
S O C I A L
-
instagram : cassy.lotuseater
twitter : mylotuseater
facebook : mylotuseater
for business inquires : mylotuseater@gmail.com
M U S I C
-
LAKEY INSPIRED - Summertime Love
SEND LOVE TO MY P.O BOX (:
-
17595 Harvard Unit 2120
Irvine CA 92614
Soba Noodle Salad with Mango and Cucumber
This recipe is a preview from my cookbook, THE NAKED DIET. You can pre order it on AMAZON now -
It is a recipe made with Japanese soba noodles and served as a cold salad. It is one of the simplest and freshest dishes to make. The key is to use an underripe ripe mango, otherwise you won;t get the fine strips. It makes a wonderful summery main course for four.
Subscribe for more upcoming videos and simple recipes, and check out my website at
Ingredients :
300g Soba Noodles
1 unripe Green Mango
1 small Cucumber
4 Spring Onions
1 large Chilli
a small handful of Coriander
1 tbs Toasted Sesame Seed Oil/ Light Olive Oil
4 tbs Fish Sauce
2 tsp Sugar
50g Peanuts
a squeeze of Lime Juice
Cook the Soba Noodles according to packet instruction, in plenty of boiling salted water.
Add all the dressing ingredients to a bowl
Peel and finely chop the Mango, into another bowl and place in a sieve to drain away excess moisture.
Finally chop the cucumber into fine strips, removing the inner part.
Finely chop the Chillies and add to the bowl with the dressing
Once cooked drain the Soba Noodles and set aside to cool for a minute or two. You don’t want them at room temperature. Once cook add them to the bowl and toss in the bowl with the dressing. Finally add the drained Mango and Carrot, Spring Onions and half the Coriander.
To garnish scatter over the remaining Coriander and squeeze over the Lime juice.
Subscribe for more upcoming videos and simple recipes, and check out my website at
THE NAKED DIET is Le Cordon Bleu chef and Grazia food writer, Tess Ward' first cookbook. The book celebrates natural, unprocessed 'naked' ingredients and simple, stripped back cooking.
Expect a riot of delicious dishes that count colours, not calories and measure goodness not grams through exciting dishes that restore and nourish your body back to its naked, most healthful state.
SUBSCRIBE!
TWITTER!
FACEBOOK!
How to Make the Best Soba Noodle Salad
How to Make the Best Soba Noodle Salad
Ingredients
6 oz. buckwheat soba noodles (about 1 ½ cups)
1 cup red cabbage, thinly shredded
1 cup carrots, peeled and thinly shredded
1 cup cucumber, thinly sliced
¼ cup fresh cilantro, finely chopped
1 teaspoon sesame seeds
For the dressing:
1 tablespoon tahini sauce (or peanut butter)
1 tablespoon soy sauce
1 tablespoon black rice vinegar (or balsamic vinegar)
1 teaspoon garlic, minced
½ teaspoon ground black pepper
Instructions
Bring a large pot of water to a boil over medium high heat. Add soba noodles and and cook fully according to package directions, about 7-8 minutes. Stir occasionally to help separate the noodles. Once cooked, rinse under cold water and drain well in a colander.
In a small bowl, combine all the dressing ingredients and whisk together until blended and smooth, about 1 minute.
In a large mixing bowl, add soba noodles, cabbage, carrot, cucumber, cilantro, sesame seeds and dressing. Toss well to coat and serve immediately.
Notes
How to store: You can store vegan soba noodle salad in an airtight container in the refrigerator for up to 3 days.
Made-ahead tips: You can make this salad up to 3 days ahead of time. For the best results, you can wait to add in the cucumber and cilantro as they may absorb more water the longer they sit. Either way, it’s still delicious.
Add in extra protein: For a vegan- and vegetarian-friendly protein, try tofu or chickpeas. If you are not vegan, add in any protein that you Like, such as chicken satay, roasted pork, pan-seared salmon, or shrimp.