The girls love having soba noodles on the weekend.
This weekend’s soba included:
Hachiwari soba, or noodles, whose buckwheat content is 80% vs wheat flour. Often, you’ll find there are soba noodles being sold with 50/50 or even less of buckwheat, or soba-ko. These were not organic, but I couldn’t find organic >50% soba at the store.
Poached egg, poached in the boiling tsuyu (soup)
Blanched carrot slices
Blanched scallion (the green parts cut into 1 inch pieces, dipped in the boiling tsuyu (soup) until brilliant green), the white parts cut into 1/8 inch pieces and sprinkled on top before eating
Maitake simply blanched in the simmering tsuyu or soup.
The soup was a quick concoction of:
Dried niboshi, about 2 tbs that I simmer in a small pot of boiling water. I break up the fish into smaller pieces – as they are dry, they crumble easy like crackers. 1 tbs of the ground shiitake powder, which I slowly mix into the water.
I add salt and a quick circle-around-the-pot of soy sauce to taste. Since the niboshi is salty, and the soboro is already seasoned, I keep the flavor on the mild side.
In a separate pot, the soba was cooked until al dente – my girls take a little more time to eat their noodles, so this prevents the noodles from getting gummy and mushy. I drained the noodles, and portioned into bowls.
I cooked the carrots and scallions in the boiling soup pot, and removed the pieces once they blanched. The maitake took even less time – I just “pass” it through the heat.
I then poach the egg until the white is opaque, but the yolk is still a little soft. This goes on top of my noodles. I arrange the veggies around the egg. I top this with the soboro, which I’ve heated (microwaved for 1 minute) separetely, and then ladle the soup over the noodles.
I garnish with the chopped scallions, as well as some turnip greens which I’ve coaxed to grow from the top of a turnip I had cut last week, and placed on a dampened paper towel in a plastic tupperware container.
I can’t go to my garden, but I’ll figure out a way to grow SOMETHING!
I sprinkled a little shichimi togarashi or seven-spice red pepper for color (and a little taste) and the girls were happily slurping their lunches.
*** I wanted to add and to clarify, the above methodology is NOT the conventional or traditional way to make soup broth for soba and udon!!!! Maki of “Just Hungry” provides an excellent summary and explanation of how to make this very delicate, fragrant, and delicious broth , here. I tend to take a very informal approach to cooking due to limited time, patience and ingredients on hand!! *****