Soba Noodle Bowl

While living in Japan I enjoyed many noodle bowls. Normally soba noodles are served chilled but I happen to like them hot also. In this dish I put some salmon but a poached chicken breast would be good also. It's a very basic recipe and you may use whatever vegetables you like or have on hand.

Ingredients: 2 servings

2 Fish filet (6 oz.) or 2 Chicken breasts, skinless and boneless

1 T Dashi (only if using fish), this may be purchased in an Asian food store or online

2 T Low-Sodium Soy Sauce

2 T Mirin

1 1/2 c water

1 bundle Soba noodles (3 bundles per pack of noodles)

vegetables of your choice

scallion (optional)

seaweed (optional)

Combine the Dashi (for fish), soy sauce, mirin and water in a pot and bring to a boil. First cook the soba noodles. It should take about 4 minutes. Remove with tongs and divide into bowls. Now poach the fish or chicken. When finished place on top of the noodles. (If it's chicken, then first slice the breasts before placing on top of the noodles.) Now quickly blanch the vegetables in the pot. Remove and place on top of the noodles. Ladle the broth into the bowls. You may garnish with some sliced scallions and some dried seaweed.

Enjoy!

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Chef Cynthia Westfall 

Tel: 817.875.6697  |  Email: cynthia@cynthiascreations.com

 

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