Soba So Good

My first dinner post. Tasty.

This is an absolute FAVOURITE of mine and himself loves it too. Even though I put way too much chilli flakes in it, this dish tasted glorious and took no time at all to put together. And it was only a matter of time before I got the Asian element in… There are a few things cooking at the same time so it doesn’t take long at all. I was trying to keep my eating fairly clean this week, not many processed foods but I just craved noodles after I got in from painting kids faces for a few hours. And in fairness I fell off the wagon earlier in the week and got chips with the girls in work. Ah sure look, I regret nothing. Even though I apparently can’t make it through a week without stuffing chips into me!! Feck chocoholic, I’m a chipoholic! “Hi, my name is Cara… and I’ve turned into a chip”

UGH, I want chips now!

ANYWAY, these tasty tasty noodles. You must make them. It’s kind of like a ramen dish too as I have all the veg and noodles floating in miso soup. I would eat miso soup all day. Shur, I’d dip my chips into it. I just bought ordinary brown/yellow miso paste in an Asian shop, like ages ago. It lasts for a good while because it’s fermented so I just keep it in the fridge in a container and whip it out when I need to. Other than that unusual ingredient, everything else is very straightforward. Also this recipe made enough for two of us. So here we go…

Ingredients

  • Soba Noodles. One serving of Tesco brand noodles
  • 2 heaped tablespoons miso paste
  • Broccoli, as much as you like, I had about a third of a head
  • Half a courgette, chopped.
  • Half a leek, chopped
  • Mushrooms, as many as you like, if at all.
  • Chilli flakes, to season, again to your taste
  • Soy Sauce
  • Garlic, 3 cloves chopped
  • Toasted Seeds to season
  • Coconut Oil for frying.
  • Optional Tofu. I didn’t have any this time but it’s lovely in this dish. I would cook it in the miso with the broccoli.

Recipe

  1. Pop the noodles into a saucepan of boiling water, then turn it down to simmer as they cook away.
  2. In another pot, pour in about a cup/cup & a half of water. Add your miso paste and give it a stir until it starts dissolving. I have this on a medium heat.
  3. To the miso soup, add your chopped broccoli and leeks and let them cook away in the soup.
  4. While those two pots are simmering away, get out a frying pan or a wok, add coconut oil, and then throw in the mushrooms and courgettes once is melted
  5. While they are cooking away, add the chopped garlic and the chilli flakes. Cook until the vegetables are soft.
  6. Drain the noodles and add them to the frying pan with the mushrooms, courgette and spices. Stir them around and pour in your soy sauce over it. I love soy sauce so I put a fair bit in. This really activates the chilli so you may start coughing… it’s spicy…
  7. Get two bowls ready, half the miso and veg mix between them. Then add your noodles to each bowl.
  8. Sprinkle a few toasted seeds over the top and you’re done.

Any questions or feedback, give me a shout below 🙂

Cara xx

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