Soba noodle soup

Soba noodle soup

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The stove noodles are boiled according to the instructions on the package. Wash under running cold water. Divide into 2 bowls.

Shiitake mushrooms are hydrated in hot water for 30 minutes. Remove, remove the foot and cut into slices.

In a pot, boil the vegetable soup together with the Shiitake mushrooms, ginger, garlic cloves, green beans and carrots. Boil on low heat for a few minutes, until the vegetables are tender. Add miso and soy sauce, cook for another 3 minutes. Add salt if necessary, then remove the ginger and garlic from the soup.

Pour the soup over the noodles, place half an egg in each bowl, pepper and garnish with green onions.

Serve hot.

Chicken and Japanese noodles with buckwheat

A recipe to make in the evening, when you come home from work. Because it is tasty and the preparation takes about 10 minutes, if we do not take into account the period of marinating the chicken. Buckwheat noodles should not be used as a garnish, they are usually put in soup - but they were suitable and delicately balanced the flavors of the chicken.


  • 300 g chicken breast, boneless, skinless
  • a m & acircnă of rice noodles
  • 100 ml of extra virgin olive oil
  • 40 ml light soy sauce (from the lightest in color and less salty)
  • the juice of half a lemon & acircie
  • 3-4 cloves of garlic
  • 1 teaspoon & quotcinci flavors & quot (optional)
  • 1 teaspoon tandoori masala (optional)

The first time I cut the chicken into cubes.

Over it I put the oil, the soy sauce, the lemon juice & acircie, the mixture & quotcinci aroma & quot and tandoori masala (made by me, & icircn homemade, as I was telling here). I also put the crushed garlic.

I mixed well, covered with cling film and refrigerated for an hour. As time went on, I grabbed the noodles.

& Icircntruc & acirct I never cooked rice noodles again, I made them exactly as it was written on the package. I put water in a pot, boiled it. I put the noodles on low heat and left them for 5 minutes.

Meanwhile, I took the chicken out of the marinade and put it in the hot wok, mixing it in one, until the meat cubes penetrated and browned.

When the noodles were ready, I took them out, rinsed them with cold water (as it was written on the package), drained them and put them on a plate. Over them, I put the chicken and sprinkled a little green parsley.

Chashu Ramen

Japanese food is truly fascinating and delicious, and ramen is a famous recipe for soup with noodles and toppings such as pork, marinated eggs, mushrooms, green onions, seaweed and various other ingredients. The traditional recipe is very laborious and takes a long time to prepare, so I invite you to a simpler but tasty version of ramen. The secret to getting a good ramen, as for any recipe, is to use good ingredients, tasty meat, fat enough. I chose a pork tenderloin roll, slowly cooked and smoked, seasoned properly. It is tasty on the way out, it is eaten plain, but in my case, it gave a delicious taste to the ramen soup. You can find it on hadeancatering.ro.

Chashu ingredient
  • Pork tenderloin roll
  • 120 milliliters of soy sauce
  • 4 slices of ginger
  • 240 milliliters of water
  • 120 milliliters of sake
  • 4 cloves of garlic
  • 1 green onion
  • 2 teaspoons sugar
Method of preparation

Chashu is pork belly rolled and boiled in a soy sauce base. It is normally made from fresh, rolled pork belly that needs to boil well and a lot to penetrate, but I found a shortcut that makes the recipe simpler, and even tastier. I used the pork roll, slowly cooked and smoked from hadeancatering.ro and I cooked it for only 20-25 minutes in soy base, enough to leave the fat in the soup and take over the Asian flavors.

For the soybean base, I heated the water mixed with the sugar, soy and sake and added the ginger slices, the crushed garlic cloves and the sliced ​​green onion. I added the pork tenderloin and let it simmer for 30 minutes. If it foams, collect the foam with a strainer. Then I took out the pork tenderloin and left it in the fridge to cool completely so I could slice it thinly. Strain the soup and then use the ramen soup.

Ingredients marinated eggs
  • 3 eggs
  • 1 teaspoon of vinegar
  • 2 cloves of garlic
  • 3 slices of ginger
  • 1 teaspoon brown sugar
  • 120 milliliters of soy sauce
  • 180 milliliters of water
  • A few ice cubes
Method of preparation

I boiled the water with vinegar (it helps the eggs to peel easily), and when it started to boil, I carefully dipped the eggs and let them boil for 6 minutes (time is very important to keep the yolk soft). After 6 minutes, I put the eggs in cold water with ice cubes. This step is important because it stops the boiling of the eggs and keeps the creamy yolk. To clean the eggs as easily as possible, I hit the shell on a hard surface, until it broke into small pieces, and then I peeled the eggs.

For the marinade, I heated the soy sauce with the sugar, the crushed garlic and the ginger slices. I let it boil for a few minutes, until the sugar melted and then I took it off the heat, strained the sauce and added the water. I put the eggs in this mixture and left them in the fridge for at least 3 hours, but they can stay for up to 4 days. At the end, the egg white should be brown.

Soup ingredients
  • Soup in which the pork tenderloin was boiled
  • 500 milliliters of chicken soup
  • 1 piece of kombu seaweed
  • 6 shiitake mushrooms
  • A few wooden ear mushrooms
  • 4 cloves of garlic
  • 3 slices of ginger
  • 2 pieces green onions (use the white side only and keep the green leaves for decoration at the end)
Method of preparation

Ramen soup is normally made from pork legs and all kinds of pork bones that boil for hours and leave their aroma and sweetness in the soup. Even the Japanese have resorted to much simpler recipes, which are prepared in a shorter time. To prepare the soup, I boiled the chicken soup with the pork tenderloin, I added the garlic, ginger, green onion slices and kombu seaweed (which I took out as soon as the soup started to boil). I let the soup boil for about 15-20 minutes, then I added the sliced ​​shiitake mushrooms and the wooden ear mushrooms and I let it boil for another 10-15 minutes. Then I strained the soup and put the mushrooms aside on a plate.

  • Pork meat
  • Marinated eggs
  • Shiitake mushrooms
  • Wooden ear mushrooms
  • Sliced ​​green onions
  • Ramen noodles
  • Chili flakes

I put the sliced ​​pork belly in a tray on baking paper and put it in the oven at 180 ° C to heat (put in the oven for 10 minutes before serving the soup). I then boiled water and boiled the ramen noodles according to the instructions on the package, and then I started assembling the soup. I strained the noodles and put them in a large bowl and poured over them the hot soup previously prepared. I decorated with 2 slices of slightly browned pork tenderloin, a few slices of shiitake mushrooms and wooden ears, a marinated egg cut in half and sprinkled with green onions and chili flakes. Enjoy your meal!

Noodle soup

I know the perfect cure for days like this, rainy, gloomy and cool: noodle soup. I don't know what it's like for you, but this dish, maybe more than others, reminds me of my childhood. It was like a noodle soup for every occasion & # 8230 noodle soup from the big religious holidays, noodle soup my mother used to make for me when I was sick or the soup they used to serve at various events.

Of course, I will not propose the classic recipe, but a lighter, vegan one.

As noodles are the star of this dish, be sure to choose quality ones. They can be very thin, or a little wider, depending on your preferences. You can choose noodles without durum wheat egg or rice noodles.

What do you need:

  • an onion
  • half a celery
  • 2 carrots
  • a parsnip
  • two cloves of garlic
  • a zuchinne (optional)
  • a bunch of parsley
  • olive oil
  • salt pepper.

How is it prepared:

Chop the onion and fry it in 2 tablespoons of oil, to which we add a little water.

We peel all the vegetables and start cutting them into cubes. We can also cut the carrots into rounds.

After cutting the vegetables, boil them over the onion. Fill with water so that the vegetables are completely covered with liquid. Bring to a boil over medium heat.

At the end, after the vegetables are cooked, add the noodles and bring to a boil.

Season the soup to taste with salt and pepper

Chop the green parsley and sprinkle over the soup.

If you like this soup, you can also try bean soup.

Pide with pesto and cheese

Spaghetti with zucchini, peas and garlic

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Tiramisu raw- vegan

Creative recipes that make you eat more vegetables

Make vegetable soups

  • Soups are a great way to eat several servings of vegetables at a time.
  • You can make the "base" vegetables by passing them and adding spices, such as in a quinoa soup with broccoli spinach.
  • In addition, it is easy to cook vegetables in tomato soups.
  • Adding even a small number of extra vegetables, such as broccoli, to soups is a great way to increase your intake of fiber, vitamins and minerals.

Here are some other vegetable soup recipes you can try:

  • Ribolla
  • Soup for the kitchen sink
  • Green papaya fish soup
  • Kale, tomato and white bean soup,
  • Pho stuffed with spinach and bok choy.

Lasagna with pumpkin

  • Another creative way to eat more vegetables is making lasagna without pumpkin and without pasta.
  • Traditional lasagna is a pasta-based dish made by layering lasagna noodles with sauce, cheese and meat. It is tasty, but it is also very rich in carbohydrates and does not come with vegetables automatically.
  • An excellent way to prepare this delicious dish so that it has a lower content of carbohydrates and more nutrients is to replace the noodle with lasagna with pumpkin strips.
  • Zucchini are a rich source of B vitamins and vitamin C, in addition to trace minerals and fiber.
  • Take your favorite lasagna recipe and replace the noodles with sliced ​​pumpkin strips with a vegetable peeler. Tip: Salt the zucchini, let it sit for 15 minutes and let it dry with a paper towel to extract the extra water.

Try vegetarian noodles

Vegetarian noodles are easy to make and a great way to get more vegetables in your diet. They are also an excellent low-carb substitute for high-carbohydrate foods such as pasta.

They are made by inserting vegetables in a spiralizer, which processes them into noodle-like shapes.

  • break them
  • slice them with a grater
  • just cut them as you wish
  • You can use a spiralizer for almost any type of vegetable. They are commonly used for pumpkin, carrots, spaghetti, zucchini and sweet potatoes, which are packed with additional nutrients.

Once the "noodles" are made, they can be eaten in the same way as pasta and combined with sauces, other vegetables or meat.

Here are some vegetarian noodle recipes to try:

Four amazing chicken soup recipes!

The popularity of chicken soup cannot be underestimated. Chicken soup is eaten on any continent. We present you 4 recipes. Soup with dumplings, soup with noodles, Indian soup and traditional chicken soup. All recipes are tasty and special.

1. Chicken soup with dumplings


-1/2 teaspoon black pepper

For soup:


1. In a saucepan, add the peeled onion, celery stalks, carrot and chicken.

2. Pour the water, put the pan on the fire, remove the foam, put the lid on and boil the soup for 30 minutes on low heat.

3. Fry the onion cut into small pieces on the pan with oil for 2 minutes on medium heat, add the carrot given through the large grater and cook the vegetables for 4 minutes on medium heat.

4.Remove the meat and vegetables from the pan, then add the diced potatoes, bay leaf and 1½ teaspoon of salt. Boil the potatoes under the lid for 10 minutes on low heat.

5.Mix the flour with ½ teaspoon of salt, make a hole and add the eggs. Mix with a fork until smooth.

6. Separate the meat from the bones, break it into pieces and add it to the soup.

7. Add the fried vegetables, mix and cook the soup for 3 minutes on low heat under the lid.

8. Take a little dough with the teaspoon and add it to the soup.

9. Boil the soup with dumplings for 5 minutes on low heat under the lid.

10.Add black pepper and chopped dill.

2. Soup with noodles


-1/2 teaspoon ground black pepper

For the dough:


1.Put the pieces of meat in a saucepan, add the onion, carrot and celery stalks. Pour the water, bring it to the boil, remove the foam and cook the meat for 1.5 hours on low heat.

2.Mix the yolks and egg with salt, using the whisk. Add water and continue to stir.

3. Add the eggs to the flour bowl, mix and knead the dough for 8-10 minutes.

4. Wrap the dough in cling film and let it rest for 30 minutes.

5. Cut a piece of dough, spread a very thin sheet, sprinkle with flour, fold it and cut the noodles. Unwrap them and leave them for 25 minutes.

6.Cut the onion into small pieces and the carrot into short straws.

7. Remove the vegetables and meat from the soup, then separate it from the bones and break it into pieces.

8. Transfer the onion and carrot to the pan, put the lid on and cook the vegetables for 5 minutes.

9. Add bay leaves, black peppercorns and cook the soup for another 5 minutes.

10. Add the noodles, bring the soup to a boil, add black pepper, put the lid on and cook the soup for 3 minutes on medium heat.

11. Serve the soup sprinkled with black pepper and greens.

3. Indian chicken soup


-1 fresh corn (cobs)

-150 gr of mushroom mushrooms


1.Place the chicken breast and thighs in the pan, add thick slices of carrot, pieces of onion and celery stalks, chopped corn, mushrooms (without legs) and water.

2. Add the garlic and ginger given through the press, the washed rice and salt to taste. Boil the soup for 30 minutes over medium heat.

3. Serve the soup sprinkled with ground black pepper.

4.Traditional chicken soup


-1 kg of chicken (1/2 chicken)


1.Put the chicken in the pan, pour water, bring to the boil and remove the foam.

2. Add 1 onion and 1 carrot. Boil the meat for 40 minutes on medium heat.

3.Cut the carrot in half into rounds and add it to the soup. Then cut the onion into small pieces and transfer to the pan.

4.Add salt, black peppercorns, stir and boil the soup for 10 minutes on low heat and under the lid.

5. Remove the whole vegetables and meat, which you separate from the bones.

6. Add the pasta, put the lid on and boil according to the instructions on the package.

Ramen soup, a Japanese delicacy. 7 recipes of a story dish, made like at his mother's house

One of the symbols of Japanese gastronomy, ramen soup is a Japanese noodle soup that always contains four basic elements: flavored soup, salty sauce, noodles and delicious toppings, to everyone's taste. In order for us Europeans to best understand the concept of ramen, a comparison with an extremely familiar new product - pizza is required. Thus, as the pizza concept involves a countertop, a tomato sauce and mozzarella and the toppings represent only variations from the basic recipe, chosen according to the tastes of the one who prepares / serves. Ramen can contain ingredients such as pork, seaweed, bamboo, green onions, boiled egg, mushrooms, bean sprouts, bamboo stalks, etc.

Almost every region in Japan has its own variant of ramen soup. Find out which are the 7 most popular ramen variants and how they are made, step by step.

5 regimes in vogue: pluses and minuses

In recent years, more and more people have embraced the vegan lifestyle, either for ethical reasons or in the name of health. Experts say that if it is well planned, the vegan diet is one of the safest methods to lose weight.

Pluses: Rich in cereals, fruits, vegetables, legumes, nuts and vegetable oils, it is characterized by a high content of antioxidants, vitamins, minerals and fiber. At the same time, it contains fewer substances with harmful potential: salt, saturated fats and simple carbohydrates.

Cons: It is suitable only for those who are ready to radically change their diet, because it completely eliminates products of animal origin, from meat to honey. If approached superficially, it exposes you to the risk of nutritional deficiencies: protein, calcium, iron or vitamins B12 and D.

Example menu

Breakfast: buckwheat porridge with quinoa, hummus, avocado and cucumber. Freshly squeezed lemon juice, celery, carrots in equal proportions.

Lunch: broccoli cream soup and a large portion of a salad of fresh vegetables and herbs, seasoned with olive oil.

Dinner: Assorted vegetables (peppers, asparagus, Brussels sprouts, zucchini) pan-fried with soy sauce and buckwheat noodles (stove).

Snacks: nuts and fruits.

Disclaimer: The information in this article belongs exclusively to the author of this material and gives a personal experience in the fight against extra pounds. Any medical recommendation contained in this material is for informational purposes only. The results are not typical, they can vary from individual to individual and may depend on everyone's lifestyle, health, but also other factors.

Soba Noodle Nutrition

To get maximum nutrition from the stove noodles, look for brands made from 100% buckwheat. Buckwheat has several health benefits, including the following:

1. Good source of manganese

One cup of stove noodles contains 0.4 mg of mineral manganese. This is 21% of the recommended daily value. Manganese is important for bone health, glucose metabolism and wound healing. It also supports the nervous system.

Research shows that manganese deficiency may play a role in osteoporosis, diabetes and epilepsy. Soba noodles contain small amounts of other important minerals, including:

2. Good source of thiamine

Thiamine, also known as vitamin B-1, is needed for energy metabolism and the growth and functioning of healthy cells. Thiamine is the main nutrient depleted during alcohol consumption and metabolism. Thiamine deficiency can cause cardiovascular problems, such as an enlarged heart, muscle weakness, confusion and memory loss. A 2013 animal study showed that thiamine deficiency may play a role in the development of Alzheimer's disease.

3. Superior proteins

A cup of stew cooked noodles contains 6 grams of protein. Protein is essential for growing, maintaining and repairing cells throughout the body. Helps build muscle, including heart muscle. It also produces hemoglobin and helps keep your immune system healthy.

4. High solubility fibers

Soba noodles are rich in soluble fiber. Soluble fiber can help eliminate abdominal fat. A 2009 study found that participants who consumed the most soluble fiber had less visceral fat (belly).

5. Supports cardiovascular health

Buckwheat can support heart health by lowering cholesterol and blood pressure. It is also believed to have anti-inflammatory effects in your body. The flavonoid content of buckwheat is partly responsible. Flavonoids are compounds of plants that support metabolic and cardiovascular function by reducing cell damage.

6. Helps control blood sugar

A 2001 study showed that buckwheat products had a lower response to GI after meals than white wheat bread. This may also be due to lower carbohydrates and higher fiber content. Although a cup of noodle stove has 24 grams of carbohydrates, it is smaller than traditional pasta and noodles. The high fiber content helps slow down the rate of digestion of these carbohydrates, which makes it less likely to lower blood sugar.

7. Low in fat

Noodle stove is a great option if you count fat grams. When eaten alone, they are virtually fat-free. To keep the number of fats down, eat them in a light broth and add fresh herbs.

8. Gluten free

Buckwheat is gluten free. This makes the stove noodle a great alternative to traditional noodles and pasta made from wheat. But because some varieties contain other gluten-free flours, read the labels carefully if you have celiac disease or are sensitive to gluten.

9. A prebiotic study

Vegetable soup with noodles - recipe


• 2 carrots
• 2 potatoes
• 1 parsnip
• 1 onion
• ¼ celery
• 1 bunch of green parsley
• 100 g of noodles
• 2 tablespoons oil
• 2-3 liters of water
• salt and pepper to taste

Peel the parsnips, carrots, potatoes, parsnips, onions and celery. Vegetables, carrots and potatoes are cut into quarters, onions finely, and celery sticks.

The vegetables are boiled in water, along with oil and salt. Let it boil for half an hour, then add it to the noodles. After a quarter of an hour, take the pan off the heat.

The soup is served on plates, and the parsley is added fresh, finely chopped.

1. Cynthia Myers, What Are the Benefits of Eating Soup, LIVESTRONG: https://www.livestrong.com/article/254373-what-are-the-benefits-of-eating-soup/
2. Psychology today, The Many Health Benefits of Soup: https://www.psychologytoday.com/us/blog/food-junkie/201807/the-many-health-benefits-soup
3. Tudor Osiac, Noodle Vegetable Soup, Health with Meals from the Monasteries of Mount Athos and in Romania, p. 40

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Video: 3 SOBA NOODLE Recipes Delish Noodle Series. HONEYSUCKLE (August 2022).