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Buckwheat Soba with Summer Vegetables.

Updated: Sep 30, 2021

Cold soba noodles with butternut squash, aubergine, pepper and asparagus served in a Japanese ceramic bowl with a small jug continaing soba broth by kurumicooks delicious healthy easy to make Japanese Asian and Fusion cooking for your home.

There are some days when the weather gets so hot you need your food to cool you down. (Yes, even in the UK!)

With that in mind, here's my recipe for Buckwheat Soba with summer vegetables. Ready in a jiffy, you get the goodness of buckwheat soba (protein, fibre and gluten free) and your 5-a-day veggies all in one tasty, cooling hit.

There are three parts to this dish - first, prepare your soba broth in 5 mins. then boil your soba also in 5 mins. Flash deep fry your thinly sliced veggies in double quick time. Finally, divide your soba into bowls, place your veggies on top and dress with finally chopped spring onions.

When you are ready to eat, pour over your broth and tuck in. (Soba noodles absorb the broth very quickly, so this needs to be done just before eating).

You can make this dish even more quickly by preparing the soba broth in advance - it will keep for up to two weeks in the fridge. The servings here are ample for a lunch or supper. If you want to make this more substantial for your main meal, you can just use more veggies than I use here.

If you want to try this out, you can find the written recipe just below and the Youtube tutorial by clicking Buckwheat Soba with summer vegetables or just scroll to the bottom of the page.

Happy noodling! Kurumi XXXX.

You can find an alternative cold soba noodles recipe here.


Buckwheat Soba with Summer vegetables.

ingredients: (2 servings)

for the cold soba broth:

400ml water

1 japanese dashi bag*

3 tbsp soy sauce

3 tbsp mirin

fo the iba and topping:

2 portions, soba

1 thin slice of butternut, halved

1 thin slice of aubergine, halved

1/3 red bell pepper, halved

4 baby asparagus

2 finely chopped spring onions for garnishing

veg oil for shallow fry

some kitchen paper

*if you can’t buy japanese dashi bags, use 2 tsp of dashi granules for the broth instead.


how to:

to make the cold soba broth:

put the water and dashi bag in a pan, bring to the boil and simmer for 4 mins

drain the dashi bag

add the soy sauce & mirin and simmer for 2 mins

set aside to cool

to make the soba noodles and topping:

cook the soba in boiling water according to the packet instruction, drain & rinse well with cold water. leave to drain and cool

now shallow fry the vegetables. fill a saucepan with 1cm of oil and heat to 170’C

fry the vegetables for 1-2 mins, (the baby asparagus will take only 30 secs)

drain the vegetables on kitchen paper

to assemble, put the soba in bowls, top with the fried vegetables and garnish with chopped spring onion

just before eating, add the cold soba broth & serve


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