Tired of the plain noodle soup? Try this new recipe instead! It’s lite, soothing and refreshing with a different layer of flavor by roasting or toasting the soba noodles and pair it with the green tea as the soup base.
Japanese and Korean culture often pour green tea over rice as their comfort food. So, it inspire me to try it over noodle instead. The dish turns out to be a surprised to me and also toddler approved by my daughter.
Roasting/toasting the noodle has a lot to do with adding a nuttier flavor to the soba and after noodle soak in the soup for a few minutes, the nutty flavor infused with the green tea and make it tastier.
It’s easy and simple to make. I decided to use zucchini, carrots and top of with a boiled egg with the yolk just cooked through. You can pick and choose what kind of topping to go with it, chicken, turkey, tofu, spinach, mushrooms, broccoli or seaweed, whichever your heart desire.
Servings: 2, each serving is about 260 kcal, 15 gm protein.
1 bundle of soba noodle 3 teaspoon of loose green tea leaves 3 cups hot water 1/2 cup sliced zucchini 1/3 cup julienne carrots 1 boiled egg (halved)
I toast the soba noodles in a large skillet under medium low heat for about 12 minutes. You can also bake them in the oven at 350F for 10-15 minutes.
Remove from pan/oven, let it cool down.
Fill a 4 quarts pot with water about half way, bring it to boil. Add the toasted soba noodles in and cook until tender (about 6-7 minutes).
While waiting for noodle to cook, steep the green tea leaves with 3 cups of hot water in a pyrex 4 cups measuring cup for 1.5-2 minutes (Don’t steep it too long as it will turn bitter).
Cook the vegetables in a pan/pot of boiling water for about 2 minutes.
Once the soba noodles are tender, remove noodle from the pot. Arrange noodle, vegetables in a bowl and pour the green tea over it. Serve hot.