Soba noodles with baby bok choy and dou miao
Soba noodles are traditionally eaten chilled or in a broth but, in this dish it is served warm and dry. These noodles are made of buckwheat and have all the 9 essential amino acids. When accompanied with Dou Miao or Snow Pea Sprouts and tofu it makes this dish rich in protein.
The bok choy adds a good amount of vitamin C, vitamin K, vitamin A, and beta-carotene in these noodles. It also enriches this dish with a very good source of calcium and vitamin B6.
Ingredients:
150 gms Obinata Togakushi soba noodles
3 spring onions
2 tbsp ginger
2 cups dou miao
2.5 cup baby bok choy
200 gm hard pressed organic tofu (GMO-free soybean)
2 tbsp expeller pressed sesame seed oil
2 tbsp brown rice vinegar
1 tbsp mirin
1 tbsp white miso (GMO-free soybean)
1 tbsp tamari
1 tsp sesame seeds
A pinch of Ichimi Togarashi chilli pepper
Prep for the noodles
Method:
Roast sesame seeds and put them aside
Chop the whole spring onions finely
Slice the ginger root into matchsticks
Wash and dry the dou miao
Wash and dry the baby bok choy and put it aside
Cut the tofu into bite-size cubes (or the size you like to eat)
In a separate bowl make the sauce by mixing the sesame oil, vinegar, mirin, miso and tamari
Boil water and put the soba noodles in for 3 mins
Remove and drain the water
In a pan lightly stir fry the bok choy with the sesame seeds
Baby bok choy and sesame seeds
11. Add the dou miao
Baby bok choy, dou miao, ginger, sesame seeds
12. Put in the green onions and ginger
Baby bok choy, dou miao, ginger, spring onions
12. Put in the green onions and ginger
14. Mix the cooked soba noodles with the vegetables
15. Sprinkle the Ichimi Togarashi chilli pepper (if you like it spicy) and it is ready to eat!
Soba noodles with baby bok choy, dou miao, tofu