Sunday, July 26, 2009
Almost as easy as somen (just boil for two extra minutes; somen's done in three, so this only takes about six minutes). The texture's not like somen at all. They're both types Japanese noodles, but soba is more textured and chewy. I didn't like it much when I first had it, but I love it now. I don't have a sauce/shiru/juice/whatever-you-wanna-call-it recipe because I made the noodles and my mom made the broth. She got the one we used for this online, so you could look there or in pretty much any Japanese cook/recipe book. They really need a Japanese Food Network star. Or another kind of Asian food. Mmmm.
That darn shadow! I really did try to hide it, but obviously I failed. That green stuff is seaweed.