I started cooking with Japanese noodles a couple of weeks ago. So far I tried udon and now I cooked a simple noodle meal from soba. Soba noodles are native Japanese noodles made of buckwheat flour (soba-ko) and wheat flour (komugi-ko). Soba noodles are served either chilled with a dipping sauce, or in hot broth as a noodle soup. Soba is typically eaten with chopsticks, and in Japan, it is considered acceptable to slurp the noodles noisily.
Go and give it a try!
Soba Noodles With Roasted Broccoli, Tofu and Sesame Seeds
Ingredients (serves 2)
– 200 g soba noodle
– 150 g firm tofu, cubed
– 1 medium broccoli, cut into small florets
– 3 cloves garlic, chopped
– juice of 1/2 lemon
– 2 tablespoons sesame seeds
– 2-3 teaspoon soy sauce
– 2 tablespoons coconut oil or olive oil
In a pan heat coconut oil and sauté garlic for 2-3 minutes. Add broccoli, roast for 6-7 minutes, then add 2 tablespoons water to it, put a lid over the pan and let it simmer for 8-10 minutes. Add tofu and sesame seeds and cook without a lid until tofu gets a bit brown.
In the meantime cook the soba in slightly salted water according to package directions, then drain well and toss it with the roasted broccoli and tofu. In a small bowl whisk together soy sauce and lemon juice and add it to the soba salad.
Serve and enjoy!