Thin, brownish gray soba noodles, made from buckwheat, are enormously popular in Japan, where they are prepared year-round. There, on hot summer days, the noodles are eaten cold, arranged on a bamboo lattice rack with dipping sauce, while on chilly winter days, the noodles are immersed in piping-hot broth.
INGREDIENTS
soba noodles 60 g
chicken fillet 100 g
onion 20 g
bell pepper 20 g
carrot 20 g
zucchini 50 g
garlic 2 cloves
cashew 15 g
soy sauce 1 tsp
broth 50 ml
tomato juice 30 ml
parsley 5 g
celery stem 10 g
salt 1/4 tsp
sugar 1/4 tsp
cumin 1/4 tsp
coriander 1/4 tsp
aromatic pepper 1/4 tsp
starch 2 tsp
sesame oil 1 tsp
egg 1 pcs
leek 10 g