Sunday, October 08, 2006

Vegan Soba for Western Tastes. I finally got comments to work on this site, and was quite happy to see a couple comments posted. One from Vasilisa at Where's My Dinner? on my recent soba post, hinted that her husband did not like buckwheat as well as she, and now maybe she could pass it off as pasta! I'm inspired in response, to post a Western-taste friendly vegan soba dish. It seems that a lot of Westerners who aren't so found of the soy dipping sauce, or miso soup varities love the peanut sauce version.

Vegan Peanut Soba

1 bunch soba noodles, cooked and drained


1/4 Cup chunky/crunchy peanut butter
1 Tablespoon sesame oil
1 Tablespoon Mirin (Japanese sweet rice wine)
t Teaspoon grated fresh ginger


1/2 medium carrot sliced in very thin rounds
5-6 fresh mint leaves, and one to garnish
Black sesame seeds to garnish and to taste
Sea Salt to taste
Chili flakes (optional for those who like a little spice)

Mix sauce ingredients together and fold hot soba noodles in the sauce. Garnish with toppings.

I personally find it too filling/rich for one, so it can be easily split for two lighter servings, or served as a salad side dish.


vasilisa said...

You posted a recipe cause of my comment! I'm SOOO FLATTERED!!! :-)

Definitely going to try it out...

Silly question: Soba cooks like regular pasta? (as in: put in boiling water for about 10 minutes?) I've never made it before...

Anna Haight said...

Hi Vasilisa,

Yes, it cooks like pasta in boiling water, only faster! About 6-7 minutes for most varieties. Hope you, and especially your husband ;-), like it!