The weather got cooler again and I really hope that it stays like this until the end of summer.
When the weather gets cooler I always feel like to have a warm broth based food. Generally I like all kinds food but I love eating noodles for lunch, especially soba noodles. It’s my all-time favorite. I already mentioned many times good things about soba noodles so I won’t repeat it. But I always use soba noodles instead of Korean white noodles (somyeon) or pasta on many of the recipes. In Korea, when you make a noodle soup there are many steps to go through. Although I adore traditional Korean food, sometimes simplicity is the best.
For this noodle soup, basically you can use any kinds of vegetables you like but these three are the ones that I like to put in my noodle soup. Most of time, I use white zucchini for my cooking because the skin tends to be thinner and I love the pale green color.
Usually I make anchovy broth for this particular dish, but when I don’t have time I just use store brand chicken stock. The best way to make noodle soup is to prepare the stock first and then make the noodles quickly so that noodles don’t get soggy. But this recipe, cooking noodles and making broth will take almost the same amount of time, so make sure all the vegetables and other ingredients are prepared and ready.
WARM SOBA NOODLES
- 180 g soba noodles
- 4 cups chicken stock
- 1/2 medium size onion, thinly sliced
- 1 cup carrots, peeled and julienned
- 1 cup zucchini, julienned
- 1 tablespoon garlic,chopped
- 1 tablespoon low sodium soy sauce
- Pink salt and pepper
- 2 pasture raised eggs, beaten
- 1 stalk scallion, chopped
- 1 sheet roasted seaweed paper, crushed in a plastic bag
- 2 tablespoons toasted sesame seeds
- 2 teaspoons toasted sesame oil
- Turn the burner on high and bring water to a boil for the noodles.
- Pour chicken stock in a pot and bring it to a boil.
- Add onion and carrots, cook for 2 minutes.
- Cook noodles according to the directions on the package, rinse under cold water, and drain.
- Put the noodles on a bowl and put aside.
- Add zuchinni and garlic to the chicken stock pot, cook for 1 minute.
- Add soy sauce and season with salt and pepper
- Add beaten eggs and turn off the heat right away. Wait for 30 seconds.
- Pour the soup over cooked noodles and granish with scallions, sweed paper, sesame seeds, and sesame oil.
- Serve right away.