If you’re looking for a quick, delicious and nutritious meal with a distinctive Asian flavour, look no further than soba noodle soup. Served cold or hot with a broth, this Japanese noodle will not fail to satisfy your palate. It’s slippery-smooth and yet springy to the bite, with the subtle flavour of buckwheat flour.
The other wonderful thing about this noodle is that it comes in individual single-serve bunches, so there is no prep work of measuring, soaking and rinsing involved. Simply peel off the paper wrapper, drop into boiling water, and the noodles will be ready in just a few minutes.
This recipe calls for Mizkan bonito-flavoured soup base, which can be purchased from your supermarket or from online shopping platforms. Feel free to add prawns, green peas, spinach, or anything you like to this warm and flavoursome dish!
Ingredients
- 1 bundle soba noodles
- water
- 2 tablespoons Mizkan bonito-flavoured soup base
- 30g shimeji mushroom
- 1 bunch baby bok choy
- 1 hard-boiled egg, in halves
- white sesame
- chopped scallion
Method
- Heat a pot of water and bring it to a boil. Cook the soba noodles until al dente, about 5 minutes. Drain and set aside in a bowl.
- In another pot, heat 1.5 cups of water and bring to a boil. Add the Mizkan soup base, mushrooms, and baby bok choy. Boil for about 1 minute or until it is all cooked.
- Add the hard-boiled egg halves on top of the soba noodles. Ladle in enough soup to your liking, and top with sesame and scallion. Serve hot and enjoy!
This recipe can be found in Rasa Malaysia. Low Bee Yinn is a food blogger and cookbook author.