Updated: Aug 2, 2020
Wholesome and filling.
Konnichiwa! (This the way to say <Hi!> in Japanese)
It is a well known fact that Japan has one of the highest life expectancy in the world. The way people in Japan eat is part of the reason what this is the case and a great reason why I chose Japan as inspiration for this week's menu.
This being said, for today's recipe I'm trying the impossible: making Japanese food even healthier than it already is :)
One of the things that I really wanted to cook this week were Soba noodles. These are buckwheat noodles, similar in nutritional value to wholewheat pasta. They can be eaten hot in the winter or cold in summer.
While I would have loved to make the traditional Zaru Soba, a dish with just noodles and a dipping sauce is not a complete meal in my book (the fact that I couldn't find all the ingredients for it probably played a part as well).
Time for plan B: making a Soba noodle Salad (original recipe from JapaneseCooking101). I played a bit with quantities - to add more fiber and enough protein, I cut out the added salt (since Soya sauce already has plenty of salt) and the final result was a vibrant, yummy salad perfect for a hot summer day.
This recipe is part of the 2020 - Week 31 Menu - Japanese Recipes. Look under Menus for all other recipes of the series or Subscribe to our mailing list and receive complete weekly menu ideas with everything from the grocery shopping list to all standardized recipes in a menu, as well as an organized Order of Cooking list to save you time in the kitchen.
Download the standardized recipe here: