Refer to this Japanese vegetarian soba noodle bowl recipe
The Japanese vegetarian soba noodle bowl is a delightful, nutritious dish originating from Japan. Made primarily from buckwheat, soba noodles offer a unique taste and texture. This dish is celebrated for its delicious flavor and health benefits, including being rich in protein and fiber. Versatile for any season, it's a meal that satisfies. Let's get cooking.
Gather the following ingredients
To prepare this dish, you will need 200 grams of soba noodles, one large carrot (julienned), one red bell pepper (thinly sliced), two spring onions (chopped), 100 grams of shiitake mushrooms (sliced), one tablespoon of sesame oil, two tablespoons of soy sauce, one tablespoon of rice vinegar, one teaspoon of grated ginger, and sesame seeds for garnish.
Prepare the vegetables
Begin by washing all the vegetables under running water to ensure they are clean. Next, julienne the carrot to create thin strips and slice the red bell pepper into similarly thin pieces. Finely chop the spring onions to add a mild flavor and slice the shiitake mushrooms for a meaty texture. Preparing your vegetables in advance streamlines the cooking process and guarantees even cooking.
Cook soba noodles
Bring a large pot of water to a boil over high heat. Add the soba noodles and cook according to package instructions until they are just tender—usually about four to five minutes. Be careful not to overcook them as they can become mushy quickly. Once cooked, drain them in a colander and rinse under cold water to stop them from cooking further.
Saute vegetables
Heat sesame oil in a pan over medium heat. Add grated ginger, sauteing for 30 seconds until fragrant. Then add the prepared vegetables—julienned carrot, thinly sliced red bell pepper, chopped spring onions, and sliced shiitake mushrooms. Stir-fry for five minutes or until tender yet crisp. This ensures the vegetables are cooked perfectly, retaining their delightful texture and flavor.
Combine ingredients
Add the cooked soba noodles to the pan with vegetables, soy sauce and rice vinegar. Toss well to coat the noodles with sauce and mix with the vegetables. Cook for two more minutes then remove from heat. Serve hot or at room temperature, garnished with sesame seeds for crunch. This visually appealing dish is flavorful and meets vegetarian dietary preferences.
