I saw a recipe for Japanese soba noodles over here a couple of days ago and then spotted this lovely pack in my local food store. I couldn't resist getting them, especially because the noodles are separated into little portion sized bundles wrapped up in paper ribbons.
I love Japanese food and couldn't wait to try them out in a soup using some of the ingredients that were in my fridge and store cupboard.
To make my Soba Noodles with fish broth for two people you will need:
- 400ml of stock (I used vegetable but chicken or fish would work just as well)
- One clove of garlic, peeled and then finely sliced.
- A small piece of ginger, peeled and sliced.
- About a quarter of a green pepper deseeded and cut into small pieces.
- One chilli, chopped.
- Two cabbage leaves shredded.
- A small handful of broccoli florets.
- 3-4 sliced mushrooms, preferably Shitake.
- A small piece of lemon grass, peeled and then chopped.
- Tamari sauce.
- Fish or chicken. I used a whole sustainably sourced rainbow trout. With the head, tail and bones removed and then cut into chunks. A fillet or steak of salmon would have been perfect or any shell fish
- Prepare all the ingredients.
- Heat the stock in a saucepan. Bring to the boil and then add all the vegetables and cook for about five minutes.
- Add the noodles. I used one bundle because I wanted this dish to remain soup-like.
- Cook the noodles in the broth for about five minutes before adding the fish, cook for a further couple of minutes until the fish is cooked.
- Add Tamari sauce to season.
- Serve in a big bowl...
This is such a quick and simple supper to make. It takes less than half an hour to prepare and cook. I was fortunate to buy a sustainably sourced trout for just over £2 and reckon that the dish cost less than £4 for two servings!