Then I thought ‘Why I need to cook soup separately, even we drink boiling-noodle-water in restaurant?’

In Japanese Soba- buckwheat noodle restaurant after finish noodle plate, we drink the water as tradition. It is tasty. Good nutrition from Soba is mainly there, not in noodle.

Go lazy and healthy! Why not?

lazy buckwheat noodle

Lazy Buckwheat noodle

In a pot place 5cm square Konbu-dried kelp and 250cc water. Leave 20 min.

Take out extended kelp. Cut into thin lines. Back into the pot.

Heat the pot over medium flame.  After boiling up, add Sake 1Tbs, Mirin-sweet sake 1Tbs, soy sauce 2Tbs, salt 1 pinch. Wait until boiling up.

Add dried Soba noodle. Stair lightly for not sticking each other. Boil according to the package instruction.

Add veggies or whatever you like. In the photo I added Bean-card and sweet peas.

Taste the soup. If it’s too light taste, add tick sweet sauce.

Serve in a bowl. I placed Tororo Konbu-shaved kelp on top. Sprinkle Shichimi-Japanese seasoned chili.

Easy!

 

In Soba restaurant fresh Soba noodle is made from mostly buckwheat. The dried Soba in the supermarket has more range.

For drinking soup I need to choose 80-100% buckwheat. Others have wheat more than buckwheat and the soup is very salty. 80% Soba is called Hachi-wari Soba ‘八割蕎麦’. 100% Soba is called Jyu-wari Soba ‘十割蕎麦’. Or check the ingredients. Buckwheat must be the first one. If wheat comes first, it means wheat is more than buckwheat.