I tried cooking soba noodles in hot broth for the first time, and it tasted a little bland and mild. The next time, I shall add more hot tsuyu, as well as a pinch of salt. As I do not have scallion, and shichimi togarashi (mixed chilli powder) for the typical soba noodles; I have added spinach vegetable in which tasted just as good. I think I can call this dish Soba-yu!
A little information, I picked up from Wikipedia on the nutrition of soba as follows:
100 grams of soba yields 344 kcal of energy. In terms of essential amino acids, soba scores higher than pasta or bread. Soba includes a lot of lysine, and therefore a good balance of amino acids.
Soba contains a type of polysaccharides that is easily digested and assimilated. Soba noodles also contain rutin, an anti oxidation ingredient, one of the flavonoids, and choline. Rutin helps to prevent high blood pressure so it reduces risk of heart disease. Soba has other anti oxidation ingredients beside rutin, notably quercetin, proto catechu aldehyde. Choline is needed to make acetylcholine, which is used in the brain and affects memory and intelligence. Soba also contains many water-soluble vitamins like thiamine (about twice that of polished rice) and riboflavin.
Soba-yu
Soba-yu
Yamacho Seafood (Isetan's Hokkaido Fair)
No comments:
Post a Comment