Soba or Buckwheat noodle, begins its journey in the Japanese cuisine matching up with udon as a cure to beriberi. This stems from the buckwheat is rich in minerals and matched better than the commonly consumed polished rice.
My introduction to this started a few years back when we were staying in the Philippines, had a few amazing friends, who love to share their culture and went an extra mile to make me a vegetarian bowl. Being honest here the first time I tried this in broth form
I really didn’t like it. But then this quick soba noodle in salad form really elevated a lot of lovely flavours
for me. Its one of my happiest noodle time.
The scallions have a mild aroma and don’t have an “oniony” sting. This works perfectly with one of my offspring’s who really dislikes onions. A generous sprinkle of calcium from the sesame seeds works well on my ‘healthy- mommy’ side too. The rice vinegar ties in all the tastes… just comfort in a bowl.Check out this easy to do recipe and scroll down for the pictural guide
Enjoy your happy soba noodle time.
Check out more from the Japanese cuisine as I travel along. so don’t miss subscribe. As of now check this one out.
If you are in Penang try out