Soba Noodles with Wakame

Last Updated on Sunday, 17 October 2010 02:35 Written by Flax Monday, 11 October 2010 12:01

I promise you, I found all of the ingredients in my regular super-market. “Health Food” is now so trendy it’s not even weird anymore.

For all of you who don’t know what these ingredients are, Soba noodles are Japanese noodles made out of buckwheat flour. (We are used to seeing buckwheat as kasha.) Wakame is a type of seaweed that most resembles a scallion that has been chopped into little pieces and cooked. For that reason, I find it quite simple to hide it in foods that have scallions in them.

Why do I need to hide it? So my kids won’t guy, “Yuck! Seaweed!” What they don’t know, won’t hurt them. In this case, it will actually help them, and they really can’t tell that it’s in there anyway. So what are a few tricks between mothers.

1 package soba noodles
1 pinch wakame, soaked for 10 minutes in cold water
2 scallions, sliced on an angle
1 clove garlic, pressed
1 tsp sesame oil
1/4″ ginger, grated
soy sauce, to taste
miso, to taste
1/2 tsp sesame seeds, for garnishing

Prepare the noodles according to the instructions on the package. Rinse well in warm water and drain. Squeeze out the excess water from the wakame and add to the noodles. Add the remaining ingredients and serve.


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