Every day is a good day to have noodles! Any noodles in any shape or form. As you might have noticed I love a good bowl of noodles. Sometimes dry, fried, or like today more in a soup style. Soba noodles can be served many ways.
When I make a soup style noodles dish, I often make it very umami rich with miso and mushrooms, this is just personal liking. You can make your broth a lot lighter in flavour, in which you will enjoy more of the vegetable flavours.
You can use many different vegetables in this dish. I used loads of veggies, as I was in the mood for a big plate of vegetables. But you can make it more of a soup by using less vegetables.
What vegetables could you use with these soba noodles?
Any which you have left over in the fridge, a few examples are;
Mung bean sprouts
Stir fry the vegetables quickly and on high heat with the garlic and ginger, so all the nice aromas release. You could add some hot chilli, if you like a bit of heat in your dish.
Personally I like it when the vegetables still have a bite to it, so I leave them covered with the simmering stock only for a few minutes.
The crispy fried tofu should only be added to the dish at the end. You can marinate the tofu, but is not necessary. As long as you cover the tofu in a light dust of cornstarch to get them nice and crispy.
For me this is a great lunch, or quick dinner. A staple food in our house.
Here an example of one of my other noodles in a soup-style dish. This is where the fresh peas season had started so I tend to add fresh peas to like everything 😉
Or this one, where I added some toasted peanuts on top. Which gives a lovely nutty crunch to this dish.
Here I topped some nice crispy tofu on my soba noodle dish, with a delicious peanut sauce (sate). Check out my ‘crispy tofu with sate sauce’ recipe to mix & Match this noodle dish.
I always love to see any new noodle ideas, so please add @haricoco1 to your instagram post if you get inspired by this recipe. Be creative, endless possibilities with this dish 🙂