1 bunch of Organic Green Onions
1/2 Package of Firm Organic Tofu, diced in small cubes
3 cups Organic Vegetable Broth
1 Package of Organic Soba Noodles
1/2 cup Organic kale
1 sheet of Toasted Seaweed
1 tbsp. miso paste
In a medium pot I heat 2 cup of water. Once the water starts to boil I add in the Soba noodles, with NO salt or oil. These Noodles cook in 4 minutes so one cook, you drain and rinse. In the Cookbook, they recommend rinsing and then placing in cold water. Set aside.
In my large Ozeri Wok, I add in Vegetable broth, tofu, kale, green onions, and seaweed and bring to a boil. Once soup is at a boil I then turn the heat to low and add in the miso paste. You do not want to boil the miso in the soup because it will not taste as good. Then drain the noodles and add into the soup. The kids loved it, and we added a little Braggs Liquid Aminos for our soy sauce.
Cooked Kale is low in Cholesterol, good source of Protein, Vitamin E, A, C, K, and B6, Calcium, Potassium, Thiamin, Riboflavin, Folate, Iron, Magnesium, Copper, Manganese, good source of Dietary Fiber.
Would you like to see more Japanese Dishes?
These where not made by me, these were from my husband's travels. I will be hoping to work on some of these soon. The trick is getting the freshest seafood, which is difficult in Arizona.
This is a couple different raw fish mixed with onions and other herbs.
This was a group dinner of sushi a verity of sushi. My husband said that the squids were very sweet and especially delicious.
This one just one of the sides they enjoyed along with the whole fish below, raw clams. Presentation is an art of Japanese cooking. This is something I am working work.
By far the best cup of Ramón noodle my husband said he has ever had. The cookbook has a recipe to make as well and I hope the kids are open to try the authentic version.
These where taken at the Imperial Palace, Japan! What a great adventure to get to experience all these amazing taste and to see such wonderful sites!