Japanese Soba Noodles

This is an Aussie version of a common Japanese dish. The stock is usually fish stock made with Bonito flakes(dried shaved fish) and Konbu (kelp), but to suit my family I have changed it to chicken stock. This recipe makes a basic soup base that can be used with any mix of vegetables. Adding sesame seeds or ginger to the dish is nice too. Traditionally I use ‘Yuzu’, a Japanese citrus fruit, but lemon or lime will substitute nicely. I am growing some Vietnamese Coriander at the moment. It has a spicy taste to it. Sometimes I chop a little into the dish for some zing.

Serves 4:

Soba noodles,  2 bunches

1 chicken breast

1 capisicum/green pepper

2 sprigs of spring onion/shallots

1 bunch chives

1 pkt silken tofu (kinugoshi)

1 cup baby spinach or 3 cubes of frozen spinach

½ -3/4 cup soy sauce

¼ cup mirin

1 tbsp Chicken stock powder

1 tbsp Lemon Juice

1 tbsp olive oil

Salt and pepper the chicken breast and place on a baking tray lined with baking paper. Cook in the oven at 200°C for 20 mins, or until cooked. Set aside to cool. Pull apart into strips.

Finely slice capsicum and fry in a small amount of oil. Chop spring onion and chives thinly.

Boil a large full pot of water. Place the soba noodles in the pot and boil for 3-4 mins until nearly tender. Drain and rinse with cold water. Dish out portions into serving bowls. Arrange chicken and capsicum on top. Sprinkle over the spring onion and chives.

Boil one medium pot  ½ full of water. Add  soy sauce, mirin, chicken stock powder, and lemon juice.  Add spinach and chopped tofu. Bring to the boil and simmer for 1-2 mins. Spoon the tofu and spinach mix over the noodles in the bowls.

Japanese food can be bought at most major supermarkets now. Here are some of the ingredients I use and can buy at my local store:

Soba noodles are sold dried in a packet of 3 bunches.  Hakubaku is a brand that is common.

Kikkoman soy sauce is a good Japanese soy sauce.  Be careful when adding the soy sauce. It is very salty and once too much has been added it is difficult to dilute it and you will be left with a lot of unwanted soup. Add it a little at a time tasting it as you go, until you get the degree of saltiness you like.

 Mirin is a brewed mix of Sake (Japanese rice wine) and sugar. It is used to add sweetness to dishes and also gives a little shine to stir frys.  Mitsukan Honteri is a common brand.

Kinugoshi Tofu or Silken Tofu:This is a very soft tofu with a delicate flavour. It can be added to soups or stews, or mashed into egg or mince as a healthy extender. I usually buy the cheapest tofu and it turns out to be the nicest. Forget the expensive organic brands, they are too firm,  taste too strong and are not suitable for Japanese cuisine. Coles stopped stocking my favourite brand a year ago, but they still have a brand that is sold in a white container with plastic film covering the top. Silken tofu is very soft and fragile. Remove from the packet by tipping it upside down onto a few paper towels. Wrap briefly in paper towels to soak up excess liquid. The traditional way to cut tofu is to hold it in one hand and cut it into the pot from your hand, but if you are not game to do this chop it on a chopping board and gently scrape it into the pot. Once the tofu has been added, be careful not to stir too much as the tofu will break up.