This time I have shared my recipe for soba noodle soup with vegetables and mushrooms. Soba noodles are a type of Japanese pasta made from buckwheat or buckwheat. Unlike Western noodles, Japanese soba noodles have a high nutritional content: complex carbohydrates, high protein content, essential amino acids, B vitamins, and minerals such as magnesium and potassium. In addition, these noodles do not contain gluten, so they are suitable for celiac people.
Contents
Japanese soba noodle soup can be served hot or cold. In winter it is usually served in bowls with hot broth and other ingredients on top. We are going to prepare a variant of this dish and we are going to serve the soba noodles with vegetables, mushrooms and book Choy.
Ingredients to make Soba Noodle Soup with Vegetables and Mushrooms:
- 100 grams of soba noodles
- 5 Portobello mushrooms
- 5 mushrooms
- 5 oyster mushrooms
- 1 bunch Chinese cabbage
- 1 splash of soy sauce
- 1 teaspoon sesame oil
- 1 piece of ginger root
- 1 liter of vegetable broth
- 1 teaspoon of miso paste
How to make Soba Noodle Soup with Vegetables and Mushrooms:
- Cook the soba noodles in plenty of unsalted water, bring it to a boil and keep boiling the noodles for 5 minutes. Prepare a large container with cold water. At the end of the cooking time, drain the noodles in a colander and submerge it in the cold water. Let the noodles cool down and release the starch, you will see the water turn cloudy. Then leave them under running water until the water starts to come out clear. Now the soba noodles are ready to be added to the dishes.
- Cut the mushrooms and mushrooms into slices and chop the Chinese cabbage. Finely chop the ginger.
- Heat a pot with a teaspoon of sesame oil, add the mushrooms, mushrooms, cabbage and ginger and sauté for 2-3 minutes. Add the vegetable broth and a good splash of soy sauce. Bring the broth to a boil and cook the vegetables for the soba noodle soup for several minutes until done.
- Place the soba noodles in the bowls. Place the mushrooms, mushrooms and cooked cabbage on top and cover everything with the broth of the Japanese soup.
- When the soba noodle soup with vegetables and mushrooms is served, dilute half a teaspoon of miso paste in each bowl.
