Soba noodle soup
SOBA NOODLE SOUP WITH VEGETABLES
(Food without gluten)
- 400g Homemade soba noodles or saleD in specialized stores in Japanese cuisine.
- 3 liters of dashi broth (vegetable broth with kombu seaweed and miso).
- 2 onions, finely chopped
- 2 carrots, cut into squares
- � cabbage cut into strips
- 60cc or 1 tablespoon mirin miso diluted in water, failing.
- 60cc or, failing shoyu, soy sauce.
- Heat broth or homemade Dashi at medium heat.
- Add the cut vegetables with Mirin (if not available, add the miso at the end of cooking) and shoyu. Leave cooking over medium-low heat for 20 minutes.
- Add the soba noodles and cook for 8 minutes, stirring constantly.
- Add the miso finally diluted in water and lower the heat to a minimum. Cook - stand for 10 minutes.
- Serve the bowls with chopsticks and wooden spoon.
- A common decoration for this soup is to add some chives or fresh leek slices (previously blanched for 3 minutes).
A nourishing soup, rustic and delicious. Gluten-free, ideal for people with celiac disease.
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