Chicken and soba noodle soup
Chicken second courses
Japanese cuisine
I recently discovered the joys of Japanese Soba (buckwheat) noodles. I’d eaten it several times at restaurants, but only recently found out that a speciality store I frequent stocked them. <br /> <br />If there was one term that I could use to describe this dish, I think ‘restorative’ would be it. The noodles, made from buckwheat flour have this certain huskiness about them that your brain immediately classifies as being good for you. Which it is, but you actually feel like you’re nourishing your body from within. Also, the fact that there was no oil used in this recipe speaks for itself. But get this..Soba noodles are chock full of proteins and fibre, fat-free, cholesterol-free AND gluten-free. It’s a superhero amongst the noodle clan. The silent protector, the watchful guardian..the dark (brown) knight. <br /> <br />This was my first attempt at the elusive chicken soup, but I was very happy with the results I got, and so, confident enough to share with you. Happy slurping!
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