Buckwheat Soba Noodles in Leek Ginger Broth

by Sala @ Veggie Belly on October 2, 2008

I was thinking of my August trip to England. On a chilly, rainy day much like today, I went to a Wagamama restaurant in Bristol, England. (It can be chilly and rainy in even in the summer; its England!). I had pan fried Soba noodles at Wagamama. Ever since then, Ive been wanting to make Soba noodles at home. Its getting colder here, so the cooking needs to get warmer. An added benefit to this recipe is that I get my soba fix and soup fix in one dish!

We had this for dinner and some store bought mochi for dessert. The mochi vanished in 12 seconds, so I don’t have a picture!

Soba noodles are made with buckwheat. In Japan, they are eaten cold with a dipping sauce in summer and in a warm broth in the winter. My broth is not traditional, but it does pair well with the soba. You can buy soba noodles in an Asian grocery store.

Soba Noodles – 3 bundles
Garlic – 3 cloves
Ginger – 2 inch piece
Leeks – 1
Green Onion – 1 stalk
Red Bell Pepper – 4 tbsp finely chopped
Broccoli – 8 florets
Pickled Ginger – 8 pieces
Soy Sauce – 2 tbsp
Mirin – 4 tbsp (substitute with rice wine or cooking wine and 1/2 tbsp sugar)
Lemon Juice – 2 tbsp
Water – 5 cups
Oil – 1/2 tbsp

Peel the ginger and cut into large pieces. Trim the tough leaves of the leeks, chop into rings and wash them in cold water to remove the grit. Chop the red bell pepper finely. Chop the green onion stalks at an angle.

Heat oil in a stock pot or similar heavy bottomed pot. Turn the heat to high, when the oil is almost smoking, add the ginger, garlic and leeks. Saute on high for about a minute. Then reduce heat and saute another 2-3 minutes.
Pour in the water and bring to a boil. When the water is boiling, reduce heat and simmer the broth for about 10 minutes. Strain the broth, reserving only the liquid.
Return broth to the stove. Add the soy sauce, mirin and lemon juice. Taste the broth and adjust seasonings and salt. Simmer another 4 minutes. In the last 1 minute of cooking, add the broccoli florets.

While the broth is simmering, work on your soba noodles. Bring water to a boil in a pot. Then add the soba noodles. Bring back to a boil. Then reduce heat and simmer the noodles. They should be done in about 5 minutes.

Drain the noodles into a colander and wash them with plenty of cold water. Drain well before using.

To serve, place some noodles in a bowl and pour the stock over the noodles. Sprinkle chopped red pepper on top. Garnish with green onion and pickled ginger.

Some Tasty Variations
Add seaweed in the broth for a healthy ocean flavor
Try shelled edamame instead of broccoli
For a simpler broth just use vegetable stock and soy sauce
Add miso paste to the broth for miso-soba soup
Top your soba noodles with Flexitarian’s wonderfully unique Tofu Croutons

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{ 2 comments… read them below or add one }

1 David January 17, 2011 at 10:27 am

Thanks for the nice recipe; I’ll try tonight!



2 Zen October 13, 2011 at 3:38 am

We make this delicious soup every couple of weeks–and have done for around a year. <3


Sala @ Veggie Belly Reply:

how nice! im happy to hear!


Zen Reply:

We keep all the veggies in, as well. And sometimes add silken tofu. :)



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