Soba
Tokyo-style Soba are fresh and light, perfect for a summer meal.
📷 Syced — CC0 (Wikimedia Commons)
⏱️ 20 min prep + 15 min cottura · 4 porzioni · media
Ingredients
- 500 gr of buckwheat flour
- 150 ml of cold water
- 1 teaspoon of salt
- oil for frying
- garlic, minced
- soy sauce
- pumpkin cubes
- scallions
- sliced vegetables
- shiitake mushrooms
- caramelized pears
Method
- Mix the buckwheat flour, cold water, and salt to form the dough.
- Divide the dough into pieces and pass them through a noodle cutter to get the strands.
- Fry the soba strands in plenty of oil until golden.
- In a pan, sauté the minced garlic and add the sliced vegetables.
- Add the shiitake mushrooms and pumpkin cubes.
- Insert the soba strands and toss with soy sauce.
- Gently stir and cook for 5-7 minutes.
- Serve with scallions and caramelized pears as a garnish.
The story
Soba have a culinary tradition dating back to the 13th century, but in Tokyo they have become particularly popular in the last two centuries.
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