Buckwheat is an ancient gluten free “grain” that is actually a fruit seed. A nutritional powerhouse best eaten during late summer, it strengthens the digestive tract by boosting Stomach and Spleen function and ridding the body of excess mucus. Enjoy this Asian comfort food topped with peas and okra, which both strengthen and the digestive tract and Liver function.

Yields1 Serving
 8 oz dried soba noodle
 ¼ cup of boiled peas
 6-8 pods of boiled okra, chopped
 ½ cup of shoyu dipping sauce
 ¼ cup of bonito fish flakes
 1 teaspoon of sesame or grapeseed oil
1

Boil and fully drain soba noodles (use buckwheat or rice noodles for a change) and place in a serving dish.

2

Mix in a dash or two of oil (try grapeseed oil or toasted sesame oil, for more flavor).

3

Top with chopped boiled okra, boiled peas, bonito flakes, and soyu (Japanese dipping sauce), to taste.

CategoryCooking Method

Ingredients

 8 oz dried soba noodle
 ¼ cup of boiled peas
 6-8 pods of boiled okra, chopped
 ½ cup of shoyu dipping sauce
 ¼ cup of bonito fish flakes
 1 teaspoon of sesame or grapeseed oil

Directions

1

Boil and fully drain soba noodles (use buckwheat or rice noodles for a change) and place in a serving dish.

2

Mix in a dash or two of oil (try grapeseed oil or toasted sesame oil, for more flavor).

3

Top with chopped boiled okra, boiled peas, bonito flakes, and soyu (Japanese dipping sauce), to taste.

SAVORY SOBA NOODLES

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