Soba noodles are one of Japan’s treasures and are made of buckwheat, which is very nutritious. They are fairly readily available, and you can also substitute any other fine pasta, like angel hair. Soba noodles cook quickly, and the Japanese believe that the cooking should be very gentle since buckwheat is lower in gluten and starchier than regular wheat flour and has a tendency to become mushy. In this recipe, I’ve included their interesting cooking technique for soba, which specifies adding cold water at a couple of intervals to ensure that the cooking will be gentle. I think it does make a difference, but you can also cook them straight away if you’re in a hurry.
In a large pot, bring
Combine the Green Tea Stock and the sugar in a saucepan and heat to a simmer. Add the spinach and simmer for a minute or two more. Place the noodles in deep bowls and ladle the hot broth over them. Top with the chicken and green onions. Pass the pepper and soy sauce for each person to season to taste.
© 2004 John Ash. All rights reserved.